From the Kitchen: Tangy Tea Cookies

If you like a lemon flavor in your desserts, then you'll love this recipe!  These tangy morsels are perfect with a cup of tea.  I used lemon powder from Penzeys Spices and cornstarch rather than the suggested Hi-maize Fiber.  The decorative flowers also add a nice touch but are only for looks and not taste!

Tangy Tea Cookies
1 c. soft butter
1/2 c. confectioner's sugar
1 T. lemon or lime powder
1/2 tsp. salt
1 tsp. vanilla
1 large egg yolk
1 1/4 c. flour
3/4 c. Hi-maize Fiber OR 1/2 c. cornstarch + 1/4. flour

Beat the butter, 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 (or cornstarch) until well blended.  Continue mixing until dough comes together.

Use a teaspoon to form into balls and place on baking sheet.  Bake at 375 for 10-12 minutes or until lightly browned on the bottom.  Allow to cool for 10 minutes on baking sheet before transferring to wire rack.  Cool completely before glazing.

Glaze:
1/4 c. melted butter
1 T. lemon or lime powder
1 1/2 - 2 c. confectioner's sugar
3-4 tsp. water

Beat the glaze ingredients together, adjusting the consistency as needed with water or sugar.  Add a few drops of food coloring, if desired.  Spread on cooled cookies.  Top with flower, if desired.

Yield: about 4 dozen