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Directions:
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Makes about 24
This cream cheese dough makes a nice basic cookie that's a slight twist on the usual butter cookie; a terrific choice for holiday baking. The recipe contains just enough lemon zest to bring out the tanginess of the cream cheese. Don't substitute low fat cream cheese in this recipe; the texture of the dough will be affect.
Place in a food processor and pulse a few times to blend:
1 cup sugar
2 teaspoons grated lemon zest
Cream together until light and fluffy:
1 cup unsalted butter, softened
8 ounces cream cheese
Beat in:
Lemon sugar (from above)
1 large egg
1 teaspoon vanilla extract
Whisk together and add:
3 cups all-purpose flour
1/2 teaspoon salt
Stir just until all ingredients are well blended; do not overmix. Chill dough thoroughly, at least an hour, before rolling. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark Ltd. cookie cutters. Then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookies sheets, then transfer to a wire rack to cool completely.
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