I've made the following Lemon Tea Cookies from the Young Living Cookbook #1
for 2 different groups and they have loved them! I personally like to use the
coconut on top instead of the powdered sugar. I feel it's more healthy. Enjoy!
Nancy Saar
Winterset IA
*Lemon Tea Cookies*
1/3 cup Blue Agave (one third cup)
1 2/3 cup whole-wheat flour (one and two thirds cups)
1 tsp vanilla
½ cup butter, softened (one half cup)
*Filling:*
1 egg, beaten
1/3 cup Blue Agave (one third cup)
1 Tbsp lemon juice
1 tsp cornstarch
¼ tsp sea salt (one quarter teaspoon)
1 Tbsp butter
2 to 3 tsp grated lemon peel
2-3 drops tangerine oil
5-10 drops lemon oil
Shredded coconut (or powdered sugar)
In a medium bowl, combine first 4 ingredients; blend well. Chill dough
about 1 hour. Preheat oven to 350 degrees. Shape dough into 1-inch balls
and place 2 inches apart on ungreased cookie sheet. With thumb or
forefinger, make imprint in center of each cookie. Bake for 8-10 minutes,
or until lightly browned. Immediately remove from cookie sheet and cool.
In medium saucepan, combine filling ingredients (except for coconut).
Cook over low heat, stirring constantly until smooth and thickened. Cool.
Top each cookie with about ¼ (one quarter) tsp filling. Sprinkle with
coconut (or powdered sugar).
Makes 24 cookies
