Lemon-Cheese Pressed Cookies
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine, softened |
|
| 3 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine, softened |
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
lemon zest
grated |
|
| 15 | ml |
lemon juice
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
Directions
Cream butter, cheese and sugar until fluffy.
Blend in remaining ingredients.
Cover, chill 1 hour.
Heat oven to 375℉ (190℃).
Fill cookie press with ¼ of dough at a time; form desired shapes on ungreased baking sheet.
Bake 8 to 10 minutes or until light brown on edges.
About 5 dozen 2-inch cookies.
