1/2 lb. (2 sticks) unsalted sweet butter (real butter)
1 3oz. package cream cheese
1 cup sugar
1 large egg
1 tsp. finely chopped lemon zest
2 tbsp. fresh lemon juice
3 cups sifted all-purpose unbleached flour
1 tsp. baking powder
powdered sugar for dusting
Cream together butter and cream cheese. Beat in sugar. Add egg, zest, and juice; mix well. Sift together the flour and baking powder; work into butter mixture. Chill dough. Bake at 350 for six to eight minutes. Cool on wire racks, and sift powdered sugar liberally over the top while they are still hot. Store in airtight container.
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These cookies are very fresh tasting. It's a very soft, silky dough...I use it in my cookie press, and it's fabulous there. When they come out of the oven they look not done...they stay pretty white. You don't want to overcook them though.
Hope you like them.
1 3oz. package cream cheese
1 cup sugar
1 large egg
1 tsp. finely chopped lemon zest
2 tbsp. fresh lemon juice
3 cups sifted all-purpose unbleached flour
1 tsp. baking powder
powdered sugar for dusting
Cream together butter and cream cheese. Beat in sugar. Add egg, zest, and juice; mix well. Sift together the flour and baking powder; work into butter mixture. Chill dough. Bake at 350 for six to eight minutes. Cool on wire racks, and sift powdered sugar liberally over the top while they are still hot. Store in airtight container.
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These cookies are very fresh tasting. It's a very soft, silky dough...I use it in my cookie press, and it's fabulous there. When they come out of the oven they look not done...they stay pretty white. You don't want to overcook them though.
Hope you like them.
