Polish Lemon Tea Cookies Recipes

LEMON TEA COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg yolk and vanilla. Gradually add flour and mix well. , 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. , 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. , Bake at 400° for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool completely., In a small bowl, cream the butter, lemon juice and orange zest until fluffy. Gradually add confectioners' sugar until smooth. Tint yellow if desired. Spread about 1 teaspoon filling on bottoms of the plain cookies; place nut-topped cookies over filling.

POLISH LEMON TEA COOKIES

Steps:

• Preheat oven to 180°C.
• In a bowl cream together butter, sugar and lemon zest.
• Add the milk and lemon juice and beat until fluffy.
• Add the flour and mix to form a sot dough.
• Now take small lemon sized balls and place them on a greased baking tray. With the flat side of a tumbler, press the ball to make it flat. I have used a peda press to get the design on top.
• Bake the cookies for 10-15 minutes or until golden brown.
• Transfer to wire rack and allow it to cool completely.
• Meanwhile prepare the icing.
• In a bowl beat together butter, lemon zest and lemon juice.
• Add icing sugar one cup at a time and keep on mixing until you get the correct spreadable consistency.
• Once the cookies are cool, apply the icing on one cookie and place another cookie on top.
• Dust the cookies with icing sugar.
• Serve with a cup of tea.

LEMON SUGAR TEA COOKIES

Steps:

• In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
• Bake 12 minutes in the preheated oven, or until lightly browned.

POLISH TEA COOKIES

Steps:

• Cream together butter and sugar. Add egg yolk and vanilla; beat well. Add the flour; beat again.
• Chill dough for several hours.
• Heat oven to 325 degrees.
• Combine almonds with 2 tablespoons sugar. Form dough into small balls and dip in lightly beaten egg white, then in almond-and-sugar mixture. Press center of each ball with your thumb.
• Bake for 5 minutes, then remove and push down centers again. Bake for another 15 minutes, or until golden brown. Cool slightly and fill centers with jam.