CITRUS TRIO BUTTER DIPPING COOKIES MOCK2

Citrus Trio Butter Dipping Cookies Mock2 image

Enjoy these cookies inspired by delicious langues-de-chat, delicate French tea cookies. I love these with coffee, tea, or even with rich hot chocolate ¿ perfect for dipping as you sip! Or, you could even dip the cookies into melted chocolate or caramel.

Provided by Melissa d'Arabian : Food Network

Time 44m

Yield approximately 60 cookies

Number Of Ingredients 15

Ingredients

1 cup unsalted butter, cool but not straight from the fridge
4 ounces cream cheese, cool but not straight from the fridge
1 cup sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
Dash salt
Finely grated zest from 1 lime
Finely grated zest from 1 orange
Finley grates zest from 1emon
Vegan Variation:
1 cup margarine (2 sticks), cool but not straight from the fridge
4 ounces vegan cream cheese, cool but not straight from the fridge
1 1/2 teaspoons vanilla extract
Finley grated zest from 1 1emon

Steps:

Preheat the oven to 350 degrees F.
Add the butter, cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute.
In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.
Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.
Remove from the oven, and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!
Vegan Variation:
Preheat the oven to 350 degrees F.
Add the margarine, vegan cream cheese, sugar, and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. (The mixture will look a little separated at this point. No worries, it comes together - scrape down the sides of the bowl.)
In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.
Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips about 2-inches apart on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.
Remove from the oven and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!