Lemon Tea Cookies

From Shirley Evans
Makes 36 cookies

1 2/3 c. AP flour
1/3 c. powdered sugar
1 c. butter, softened
1 tsp vanilla
1 egg
2/3 c. sugar
2-3 tsp. grated lemon zest
1 tsp. cornstarch
1/4 tsp salt
3 Tbsp. lemon juice
1 Tbsp. butter
coconut or powdered sugar

In medium bowl, combine first four ingredients, blend well. Chill dough. Heat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. With thumb or forefinger, make imprint in center of each cookie. Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Immediately remove from cookie sheet, cool. In medium saucepan, combine egg, sugar, lemon zest, lemon juice and butter. Cook over low heat, stirring constantly until smooth and thickened. Cool. Top each cookie with about 1/4 tsp. filling. Sprinkle with coconut or powdered sugar.

To make these Joe-safe, use dairy-free butter.