Lemon Tea Cookies

Light and refreshing, these lemon tea cookies are great for tea time, any time of year. They are perfect for springtime with their vibrant, lightly fruity flavor. Want a bright, fruity flavor for Easter to compliment your baskets of chocolate and Easter eggs - this is it!

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Lemon Springtime Tea Cookies

Planning

  • Prep Time:

    15 minutes

  • Bake/Cook Time:

    400F for 8-10 minutes

  • Chill/Set Time:

    Chill cookie dough overnight

  • Servings:

    4.5 dozen

Preparation

  • Materials

    Stand mixer with paddle attachment and dough hook
    Spatulas
    Plastic Wrap
    Baking Sheet

  • Prep

    Set out butter and egg to room temperature
    Finely chop the walnuts if you did not buy them chopped

  • Oven/Stove

    Preheat oven to 400F. Bake for 8-10 minutes

  • Shopping List

    Butter
    Granulated Sugar
    Confectioner's Sugar
    Eggs
    Vanilla Extract
    Cake Flour
    Walnuts-chopped
    1 Large Lemon
    1 Orange
    Yellow Food Coloring (Optional)

Ingredients & Steps

  • Ingredients

    3/4 cup butter, softened
    1/2 cup sugar
    1 large egg yolk, room temperature
    1/2 teaspoon vanilla extract
    2 cups all-purpose flour
    1/4 cup finely chopped walnuts

    FILLING:
    3 tablespoons butter, softened
    4-1/2 teaspoons lemon juice
    1 tsp Lemon Zest
    3/4 tsp orange zest
    1-1/2 cups confectioners' sugar
    2 drops yellow food coloring, optional

  • Steps

    COOKIES:

    STEP 1: In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.

    STEP 2: Beat in the egg yolk and vanilla. Gradually add flour and mix well.

    STEP 3: Divide dough in half and shape each half into a 14-in. roll; reshape each roll into a 14x1-1/8x1-1/8-in. block. Wrap and refrigerate overnight.

    STEP 4: Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Sprinkle half the cookies with nuts, gently pressing into dough.

    STEP 5: Bake at 400° for 8-10 minutes or until golden brown around the edges.

    STEP 6: Remove to wire racks to cool completely.

    FILLING:
    STEP 1: In a small bowl, cream the butter, lemon juice and orange zest until fluffy.

    STEP 2: Gradually add confectioners' sugar until smooth.

    STEP 3: Tint yellow if desired.

    ASSEMBLY:
    STEP 1: Lay out tops with nuts and bottoms without in sets.

    STEP 2: Spread about 1 teaspoon filling on bottoms of the plain cookies

    STEP 3: place nut-topped cookies over filling.

Notes

This is a great cookie for Easter or for fun springtime decorations. Instead of nuts on top you can pipe spring flowers or butterflies or use a flower, butterfly, or easter egg cookie cutter along with piped icing.

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