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, softened
3 ounces cream cheese, softened
1 cup C&H® Granulated Sugar
1 large egg
1/2 teaspoon lemon zest
2 teaspoons lemon juice
C&H® 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.
Heat 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 confectioners' sugar.
Store in an airtight container for up to 1 week.
Yield: 5 dozen (2-inch) cookies
Recipe and photo credit:
C&H Sugar, Inc. - chsugar.com.