Lemony Teacakes
These are delicious and beautiful afternoon tea cookies.
Cookies:
¾ cup sugar
1 cup butter
1 egg
½ teaspoon salt
1 teaspoon vanilla extract
2 ¼ cup all purpose flour
2 teaspoons grated lemon peel
3 drops yellow food coloring
Glaze:
1 ½ cups powdered sugar
3 tablespoons lemon juice
Preheat oven to 350 F.
Cream butter and sugar together in large mixing bowl. Add
egg, salt, vanilla extract and mix well. Slowly mix in flour. Remove ¾ cup of
dough to small bowl and stir in lemon peel and food coloring. Divide lemon dough
into 36 pieces and shape into ½-inch balls. Place balls on wax paper, cover and
refrigerate for at least an hour.
Divide remaining dough into 36 pieces and roll into balls.
Place lemon dough ball into the center of each unflavored dough ball. Cover
lemon dough ball completely and form a larger ball. Form 18 cookies, keeping
remaining lemon dough balls refrigerated until ready for use. Repeat, forming
18 remaining cookies while baking first set.
Place cookies on an ungreased baking sheet, two inches
apart. Bake 15 to 18 minutes or until edges are lightly browned. Cool
completely.
In small bowl, stir together glaze ingredients. Dip top of
each cookie into glaze and place on wire rack over waxed paper.
If desired, cookies can be decorated with piped buttercream frosting or other
small candied garnishes.
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