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Lemon Cream Cookies
Ingredients:
3/4 c. butter, at room temp.
3 oz. cream cheese, softened
1 Tbs. baking powder
1/2 tsp. salt
1 c. sugar
1 egg, at room temp.
1 Tbs. grated lemon peel
1 Tbs. fresh lemon juice
3 c. flour, or more
3/4 c. butter, at room temp.
3 oz. cream cheese, softened
1 Tbs. baking powder
1/2 tsp. salt
1 c. sugar
1 egg, at room temp.
1 Tbs. grated lemon peel
1 Tbs. fresh lemon juice
3 c. flour, or more
Directions:
Cream the butter and cream cheese together until fluffy. Blend in the baking powder, salt, sugar, egg, grated lemon peel and the lemon juice.
Gradually blend in 3 c. flour, or more, and knead to form a soft dough. Force the dough through a cookie press with a No, 16 plate to form 3" long cookie bars. Press the cookies directly onto a baking sheet. Bake in a preheated oven (400) for 8 to 10 minutes. Allow to cool on a rack. Makes 6 doz.
Icing
1 c. 10x sugar
1/2 tsp. fresh lemon juice
4 tsp. milk
2/3 c. walnuts, chopped fine
In a small bowl blend the sugar, lemon juice and milk together until smooth. Brush half the top of a cookie with icing. Sprinkle with nuts. Place the cookie on a rack to dry the icing. Repeat the process with the rest of the cookies.
Cream the butter and cream cheese together until fluffy. Blend in the baking powder, salt, sugar, egg, grated lemon peel and the lemon juice.
Gradually blend in 3 c. flour, or more, and knead to form a soft dough. Force the dough through a cookie press with a No, 16 plate to form 3" long cookie bars. Press the cookies directly onto a baking sheet. Bake in a preheated oven (400) for 8 to 10 minutes. Allow to cool on a rack. Makes 6 doz.
Icing
1 c. 10x sugar
1/2 tsp. fresh lemon juice
4 tsp. milk
2/3 c. walnuts, chopped fine
In a small bowl blend the sugar, lemon juice and milk together until smooth. Brush half the top of a cookie with icing. Sprinkle with nuts. Place the cookie on a rack to dry the icing. Repeat the process with the rest of the cookies.
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