Cream Cheese Cookies
This cream cheese dough makes a nice basic cookie that a slight twist on the usual butter cookie which makes it a GREAT choice for holiday baking. The recipe contains just enough lemon zest to bring out the tanginess of the cream cheese. Do not substitute low fat cream cheese in this recipe it will effect the texture of the dough.
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Prep Time
90 minutes
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Cook Time
10 minutes
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Servings
24
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- 1 cup Sugar
- 2 teaspoons Grated Lemon Zest
- 1 cup Unsalted butter, softened
- 8 ounces Cream Cheese
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 3 cups All-Purpose Flour
- 1/2 teaspoon Salt
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1
Place in a food processor and pulse a few times to blend:
Sugar
Grated lemon zest -
2
Cream together until light and fluffy:
Unsalted butter, softened
Cream cheese -
3
Beat in:
Lemon sugar (from above)
Egg
Vanilla extract -
4
Whisk together and add:
All-purpose flour
Salt -
5
Stir just until all ingredients are well blended, do not over-mix. 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.
Enjoy!
-
Angel Fish Cookie Cutter
$2.99View Angel Fish Cookie Cutter -
Ann Clark Food Coloring Gel 12-Color Set
$29.99View Ann Clark Food Coloring Gel 12-Color Set
