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Categories:
unsalted butter cream cheese sugar egg lemon zest lemon juice all-purpose flour baking powder coarse salt confectioners
Viewed: 30 - Published at: 4 years agoIngredients
- 1 cup unsalted butter
- 3 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest, finely chopped
- 2 tablespoons fresh lemon juice
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- confectioners' sugar, for sprinkling
Method
- Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
- Mix in granulated sugar. Add egg, and lemon zest and juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
- Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough.
- Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar.
