These lemony melt-in-your-mouth gems are a delightful addition to an afternoon tea.
- 2 1/2 cups cake flour
- 1 teaspoon baking powder
- 1 cup (2 sticks) butter,
- 3 ounces cream cheese, softened
- 1 cup C&H® Granulated Sugar
- 1/2 teaspoon lemon zest
- 2 teaspoons lemon juice
Confectioners Sugar for dusting
- In a large bowl, sift flour and baking powder; set aside.
- In a mixing
bowl, cream together butter and cream cheese. Add sugar; mix until fluffy. Add
egg, lemon zest and lemon juice on low speed; combine well.
- Add flour
mixture, 1 cup at a time, on low speed. If the mixture seems sticky, add
additional flour, 1 teaspoon at a time. The dough should be soft, but not
- Chill dough in refrigerator for 10 to 20 minutes.
oven to 350 degrees F. Prepare ungreased cookie sheet.
- Fill a pastry bag
fitted with a 1/2-inch star tip with the cookie dough. Pipe cookie straws out
onto prepared cookie sheet. Space straws approximately 3 inches apart, allowing
for any spreading while baking.
- Bake for 15 minutes.
- Using a spatula,
slide cookie straws onto wire racks to cool.
- Once cooled, dust with
- Store in an airtight container for up to 1 week.
Yield: 5 dozen (2-inch) cookies
Recipe and photograph courtesy of C&H
Sugar, Inc. - chsugar.com.
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