LEMON TEA COOKIES



1 2/3 C. Flour                        1/3 C. Powdered Sugar

1 C. Margarine softened               1 teaspoon Vanilla

 

FILLING:



1 Egg, beaten                         2/3 C Sugar

2-3 teaspoon Grated Lemon Peel        1 teaspoon Cornstarch

1/4 teaspoon Salt                     3 Tablespoons Powdered Sugar

                                        or Coconut



Lightly spoon flour into measuring cup; level off.  In medium bowl,

combine all dough ingredients; blend well.  Cover with plastic wrap;

refrigerate 30 mins. for easier handling.  Heat oven to 350.  Shape

dough into 1" balls and place 2" apart on ungreased cookie sheets.

With thumb, make imprint in center of each cookie. Bake at 350 for 

8-10 mins. or until golden brown.  Immediately remove from cookie 

sheets.  Cool completely.  In medium saucepan, combine all filling 

ingredients except powdered sugar.  Cook over low heat until smooth

and thickened, stirring constantly.  Cool filling slightly.  Spoon 

1/4 teaspoon filling into center of each cooled cookie; sprinkle 

with powdered sugar or coconut flakes.



Makes 3 doz. cookies