Lemony and Lively Cream Cheese Cookies
I love to bake and probably inherited this interest from my mother.
Our tract house kitchen was tiny, so tiny that if I turned around quickly, I hit something.
My mother had no counter space, just a small kitchen table in the corner, yet she managed to bake cakes, cookies, and quick breads from scratch.
Every recipe was made with love.
When my daughters were little I continued this tradition and baked cookies every week.
Sometimes I backed two kinds.
Refilling the cookie jar was satisfying and my family loved them.
Though I don't bake cookies very much these days, there are times when the urge comes over me.
Today is one of those days.
I wanted a simple cookie, something that would taste good alone with a cup of coffee or fresh fruit.
Lemon is the flavor that came into my mind immediately.
Whether I squeeze it on fish, or add zest to pasta, or incorporate it in sauces, lemon is one of my favorite flavors.
Fortunately, I had a fat, juicy lemon on hand.
I also had some cream cheese that should be used soon.
Of course I combined the two into this basic recipe.
You may use real butter instead of the margarine I used.
However, I wouldn't recommend light cream cheese; you need the creamiest type for this recipe.
Use the best lemon extract you can find.
According to the Tipnut website, you can make your own lemon extract with one lemon, a half cup of vodka, and a half cup of water.
The lemon rind is diced finely and put in a large glass jar with the other ingredients.
The mixture must steep for five days before you can use it.
Some cooks use Sake instead of vodka.
Are your kids bored? Have a cookie-baking party and get them to help you roll dough balls and sprinkle sugar.
I think everyone will love these lemony, luscious, lively cookies.
Ingredients 1 cup sugar 1 cup I Can't Believe It's Not Butter margarine (2 sticks) 3 ounces cream cheese 2 large egg yolks 1 teaspoon lemon zest (one lemon) 1 tablespoon fresh lemon juice (half lemon) 1 teaspoon lemon extract 2 1/2 cups pre-sifted flour 1 teaspoon baking powder Extra sugar Method In large mixing bowl, cream sugar, margarine, cream cheese, egg yolks, lemon zest, juice and extract.
Beat until mixture is fluffy and golden.
Turn mixer to low and gradually add one cup of flour.
Make sure the flour is incorporated before you add any more.
Add the second cup of flour, combine well, and turn off mixer.
Work in last half cup of flour with a wooden spoon.
Cover bowl with plastic wrap and refrigerate dough for one hour.
Roll dough into one-inch balls (refrigerate remaining dough) and sprinkle with sugar.
Using the bottom of a glass, flatten the cookies to 1/4" thickness.
If the glass sticks, dip the bottom in some sugar.
Bake cookies in a 350-degree oven for 10-12 minutes, or until the edges start to brown.
Makes 60-65 cookies.
Copyright 2011 by Harriet Hodgson
Our tract house kitchen was tiny, so tiny that if I turned around quickly, I hit something.
My mother had no counter space, just a small kitchen table in the corner, yet she managed to bake cakes, cookies, and quick breads from scratch.
Every recipe was made with love.
When my daughters were little I continued this tradition and baked cookies every week.
Sometimes I backed two kinds.
Refilling the cookie jar was satisfying and my family loved them.
Though I don't bake cookies very much these days, there are times when the urge comes over me.
Today is one of those days.
I wanted a simple cookie, something that would taste good alone with a cup of coffee or fresh fruit.
Lemon is the flavor that came into my mind immediately.
Whether I squeeze it on fish, or add zest to pasta, or incorporate it in sauces, lemon is one of my favorite flavors.
Fortunately, I had a fat, juicy lemon on hand.
I also had some cream cheese that should be used soon.
Of course I combined the two into this basic recipe.
You may use real butter instead of the margarine I used.
However, I wouldn't recommend light cream cheese; you need the creamiest type for this recipe.
Use the best lemon extract you can find.
According to the Tipnut website, you can make your own lemon extract with one lemon, a half cup of vodka, and a half cup of water.
The lemon rind is diced finely and put in a large glass jar with the other ingredients.
The mixture must steep for five days before you can use it.
Some cooks use Sake instead of vodka.
Are your kids bored? Have a cookie-baking party and get them to help you roll dough balls and sprinkle sugar.
I think everyone will love these lemony, luscious, lively cookies.
Ingredients 1 cup sugar 1 cup I Can't Believe It's Not Butter margarine (2 sticks) 3 ounces cream cheese 2 large egg yolks 1 teaspoon lemon zest (one lemon) 1 tablespoon fresh lemon juice (half lemon) 1 teaspoon lemon extract 2 1/2 cups pre-sifted flour 1 teaspoon baking powder Extra sugar Method In large mixing bowl, cream sugar, margarine, cream cheese, egg yolks, lemon zest, juice and extract.
Beat until mixture is fluffy and golden.
Turn mixer to low and gradually add one cup of flour.
Make sure the flour is incorporated before you add any more.
Add the second cup of flour, combine well, and turn off mixer.
Work in last half cup of flour with a wooden spoon.
Cover bowl with plastic wrap and refrigerate dough for one hour.
Roll dough into one-inch balls (refrigerate remaining dough) and sprinkle with sugar.
Using the bottom of a glass, flatten the cookies to 1/4" thickness.
If the glass sticks, dip the bottom in some sugar.
Bake cookies in a 350-degree oven for 10-12 minutes, or until the edges start to brown.
Makes 60-65 cookies.
Copyright 2011 by Harriet Hodgson
