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Lemon Straws

Lemon Straws

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


  1. In a large bowl, sift flour and baking powder; set aside.
  2. 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.
  3. 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 sticky.
  4. Chill dough in refrigerator for 10 to 20 minutes.
  5. Heat oven to 350 degrees F. Prepare ungreased cookie sheet.
  6. 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.
  7. Bake for 15 minutes.
  8. Using a spatula, slide cookie straws onto wire racks to cool.
  9. Once cooled, dust with confectioners' sugar.
  10. Store in an airtight container for up to 1 week.

Yield: 5 dozen (2-inch) cookies

Recipe and photo credit: C&H Sugar, Inc. -


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