Haven't tried these yet, but posting here for safe-keeping. I clipped it out of the newspaper --says recipe is originally from the May 2007 Issue of Everyday Food Magazine.
Provided by frozen_rain
Categories Dessert
Time 50m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- To make cookies, preheat oven to 350°F
- In a large bowl using an electric mixer on high speed, beat butter, icing sugar, lemon zest, and salt until combined.
- With mixer on low, add flour (dough will be stiff); finish mixing with a wooden spoon.
- Turn dough out onto a piece of plastic wrap; pat into a disk about 1/2 inch (1 cm) thick.
- Wrap and chill until firm, about 1 hour (and up to 3 days).
- Unwrap dough; place on a lightly floured piece of parchment or waxed paper.
- With a lightly floured rolling pin, roll dough about 1/8 inch (3 mm) thick. (If dough cracks, let it warm up slightly).
- Cut out cookies with a 1 1/2 inch (4 cm) round cutter.
- (Re-roll scraps once, chilling if too soft).
- Place 1 inch (2.5 cm) apart on two baking sheets; sprinkle with granulated sugar.
- Bake until barely beginning to brown, 15-20 minutes. Transfer to wire racks to cool.
- For the filling, in a small bowl, mix cream cheese and zest until smooth.
- Gradually add 1 cup of icing sugar, mixing until smooth.
- Mix in remaining sugar as necessary to create a firm but spreadable filling.
- To form the sandwiches, place about 1 teaspoon filling between two cookies, sugared sides facing out; squeeze gently.
Nutrition Facts : Calories 110.3, Fat 6.3, SaturatedFat 3.9, Cholesterol 17, Sodium 42.5, Carbohydrate 12.8, Fiber 0.2, Sugar 7.3, Protein 1
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