Tangy Tea Cookies

By Late2Serenity

Ingredients

• 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 All-Purpose Flour
• 3/4 cup Hi-maize Natural 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
• DECORATION
• food coloring, optional
• sugar flowers for decoration, optional

Details

Servings 4
Adapted from kingarthurflour.com

Preparation

Step 1

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 Natural 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 375F 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.