Basic Cream-Cheese Cookies
Yield
2 dozenPrep
20 minCook
15 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine, soften |
|
| 3 | ounces |
cream cheese
softened |
|
| ¾ | cup |
sugar
granulated |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine, soften |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 177 | ml |
sugar
granulated |
|
| 15 | ml |
lemon zest
grated |
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
Directions
In a large bowl with electric mixer at medium speed, beat butter, cream cheese, sugar and lemon peel until light and fluffy; with mixer at low speed, beat in flour and salt to blend well.
Flatten dough to disk shape; refrigerate wrapped in plastic, 30 minutes.
Work with ¼ dough at a time; keep remainder refrigerated.
Heat oven to 350℉ (180℃). Roll dough out to ⅛ or ¼ inch thickness on lightly floured surface and cut into desired shapes; or, mold into shapes.
Place on ungreased cookie sheets, spacing about 1 inch apart, bake 10 to 15 minutes, depending on thickness of dough, until light browned.
Cool completely on wire racks. Store in airtight container.
