LEMON
TEACAKES
(Yield: 3 dozen)
2/3 cup sugar
1 cup butter or margarine, softened
1 egg
1 teaspoon vanilla extract
2¼ cups self-rising flour
1½ teaspoons grated lemon rind
1½ cups confectioners’ sugar
3 to 4 tablespoons milk
1 drop yellow food coloring
Preheat oven to 350°F. Lightly spray cookie sheets with
non-stick vegetable spray.
In a large mixing bowl, combine sugar, butter, eggs, and vanilla;
beat until creamy. Stir in flour until well mixed.
In a small bowl, place ¾ cup of the dough. Stir in lemon
rind. Shape into 36 ½-inch balls. Divide the remaining
dough into 36 pieces. Place 1 lemon doughball in the center of each
piece of dough; shape into 1-inch balls, making sure the lemon dough is
covered. Place, 2-inches apart, on prepared cookie sheets.
Bake 15 to 18 minutes or until the edges are lightly browned.
Cool completely.
In a medium bowl, combine confectioners’ sugar, milk, and food coloring,
stirring until smooth.
Dip the top of each cookie into the glaze; let excess drip off.
Place on a wire rack over waxed paper.
 
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