Lemon Poinsettia Cookies
Holiday cookies
Yield
2 1/2 dozenPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 | cup |
vegetable shortening
|
*
|
| ¾ | cup |
margarine
or butter, softened, (1 1/2 sticks) |
|
| ½ | teaspoon |
lemon extract
|
*
|
| 1 | each |
eggs
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
mint leaves
fresh |
*
|
| 1 | pint |
strawberries
sliced |
*
|
| Cream cheese spread | |||
| 1 | package |
cream cheese
softened, (8 ounces) |
|
| ½ | cup |
sugar
|
|
| ¼ | teaspoon |
lemon extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 177 | ml |
margarine
or butter, softened, (1 1/2 sticks) |
|
| 2.5 | ml |
lemon extract
|
*
|
| 1 | each |
eggs
|
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
mint leaves
fresh |
*
|
| 473 | ml |
strawberries
sliced |
*
|
| Cream cheese spread | |||
| 1 | package |
cream cheese
softened, (8 ounces) |
|
| 118 | ml |
sugar
|
|
| 1.3 | ml |
lemon extract
|
*
|
Directions
Heat oven to 375℉ (190℃).
Mix sugar, shortening, margarine, vanilla and egg in large bowl.
Stir in flour, baking powder and salt.
Roll half of dough at a time ¼ inch thick on lightly floured surface.
Cut with 3 inch round or scalloped cutter.
Place 2 inches apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until light brown.
Cool slightly; remove from cookie sheet.
Cool completely on wire rack.
Spread about 2 teaspoons Cream cheese spread over each cookie.
Arrange mint leaves and sliced strawberries on spread to resemble poinsettias.
Refrigerate any remaining cookies.
About: 2½ dozen cookies.
