Lemon Tea Cookies

1 Cup Butter or Margarine, softened
1/2 Cup White Sugar
2 1/4 Cups All-Purpose Flour
1 teas. Watkins Vanilla Extract
1/2 teas. Watkins Butter Extract
1/2 teas. Salt
1 Egg
Lemon Filling (recipe follows)
Toasted Coconut for garnish

Beat together butter and sugar until light and fluffy. Stir in remaining ingredients, except filling. Chill 30 minutes. Shape into 1-inch balls. Use thumb or forefinger to make imprint in center of each. Place on ungreased cookie sheet and bake at 40*F for 6 to 9 minutes until set but not brown. Remove to racks to cool. Spoon 1/4 teas. of lemon filling onto center of each. Sprinkle with coconut. Makes 36 cookies.

Lemon Filling:
1 Egg, beaten
1/4 Cup White Sugar
2 Tbsp. Watkins Lemon Dessert Mix
1/2 Cup Water
1 Tbsp. Butter
1 teas. Watkins Lemon Extract

In medium saucepan combine egg, sugar, lemon dessert mix, water, and butter. Cook over medium heat until smooth and thickened, stirring constantly. Remove from heat; stir in lemon extract.

Nutritional Information Per Serving:
Calories-100, Protein-1gm, Carbohydrates-11gm, Fat-6gm, Cholesterol-26mg, Sodium-90mg

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