Sunday, December 13, 2009

Day 4: Lemon Cream Cheese Cookies

The 12 Days of Christmas Baking On the 4th day of Christmas, my true love gave to me....... These amazingly good Tart Lemon Cream Cheese Cookies! Wow that sounds like a tongue twister!

These cookies are great because they give you a break from all the chocolate during the holidays! (Not that there is anything wrong with chocolate, its just good to mix it up a little bit!) The lemon and cream cheese make these cookies a little tart, which we love. It makes them very refreshing. These cookies are nice and soft and are sure to please a crowd! We promise! They will be gone by the time you can say MERRY CHRISTMAS!!
Here is the recipe!
Marth Stewart
Ingredients 1 cup unsalted butter, (2 sticks) softened 3 ounces cream cheese , room temperature 1 cup granulated sugar 1 large egg 2 teaspoons lemon zest, finely chopped 2 tablespoons fresh lemon juice 3 cups all-purpose flour, sifted 1 teaspoon baking powder 3/4 teaspoon coarse salt Directions Mix butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, and lemon zest and juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). With a mini ice cream scooper, place balls of the dough on a cookie sheet 2 inches apart. Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 3 days.
We topped our cookies with a lemon glaze. Just mix lemon juice with powdered sugar until you get the consistency you want!