Watkins Lemon Tea Cookies

Ingredients:
1 cup/250 mL butter or margarine, softened
½ cup/125 mL sugar
2-1/4 cups/550 mL all-purpose flour
1 tsp/5 mL Watkins Original Double-Strength Vanilla (11 oz)
½ tsp/2.5 mL Watkins Butter Extract
½ tsp/2.5 mL salt
1 egg
Lemon Filling (recipe follows)
Toasted coconut for garnish

Lemon Filling:
1 egg, beaten
¼ cup/60 mL sugar
2 tbsp/30 mL Watkins Lemon Dessert Mix
½ cup/125 mL water
1 tbsp/15 mL butter
1 tsp/5 mL Watkins Lemon Extract

Cooking Directions:
Beat together butter and sugar until light and fluffy. Stir in remaining ingredients, except filling. Chill 30 minutes. Shape into 1-inch/25-mm balls. Use thumb or forefinger to make an imprint in center of each. Place on ungreased cookie sheet and bake at 400°F/200°C for 6 to 9 minutes until set but not brown. Remove to racks to cool. Spoon ¼ tsp/1/2 mL of lemon filling onto senter of each. Sprinkle with coconut.

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