Tangy Tea Cookies

By pknaub

Ingredients

• These delicate cookies are refreshingly tart-sweet.
• Cookies
• 1 cup (2 sticks, 8 ounces) soft butter
• 1/2 cup confectioners' sugar
• 1 tablespoon lemon or lime powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg yolk
• 1 1/4 cups King Arthur Unbleached All-Purpose Flour
• 3/4 cup Hi-maize Fiber or 1/2 cup cornstarch plus 1/4 cup flour
• Glaze
• 1/4 cup melted butter
• 1 tablespoon lemon or lime powder
• 1 1/2 to 2 cups confectioners' sugar

Details

Servings 4

Preparation

Step 1

Decoration
food coloring, optional
sugar flowers for decoration, optional

Beat the butter, confectioners' sugar, lemon or lime powder, salt, and vanilla until soft and fluffy. Stir in the egg yolk, then mix in the flour and Hi-maize Fiber until well blended. Continue mixing until the dough comes together.

Use a teaspoon cookie scoop to form the dough into balls about 1" in diameter, and place them on greased or parchment-lined baking sheets. Bake in a preheated 375°F oven for 10 to 12 minutes, until lightly browned on the bottom (the tops will be pale). Allow the cookies to cool on the pan for 10 minutes—they're fragile while warm. Transfer to a rack and cool completely before glazing.

Beat the glaze ingredients together, adjusting the consistency as needed with milk or confectioners' sugar. Add a few drops of yellow or green food coloring, if desired. Spread glaze on the cookies. Top with a sugar flower, if desired. Store cookies in an airtight container. Yield: about 4 dozen cookies.