Lemon - Cream Cheese Cookies
This recipe is for lemon cream cheese cookies. Cream cheese, butter and sugar are blended until fluffy, and lemon rind and juice are added. Flour, baking powder and salt are sifted together and added to the cream cheese mixture. The dough is chilled for an hour, then shaped into small balls, rolled in corn flakes and placed on a cookie sheet. They are baked for 12 to 15 minutes until set but not browned. These cookies have a tangy flavor and are a great dessert option.
Equipment
- mixing bow
- electric mixer
- measuring cups
- spoons
- sifter
- spoon for stirring
- baking sheet
- Oven
Ingredients
- 4 -oz pkg Cream Cheese (Room Temperature) - 115-g pkg
- 1/3 cup Soft Butter - 80 ml
- 1/2 cup Sugar - 125 ml
- 2 tbsp Grated Lemon Rind - 30 ml
- 2 tsp Lemon Juice
- 1 cup Sited All - Purpose Flour - 250 ml
- 2 tsp Baking Powder - 10 ml
- 1/4 tsp Salt - 1 ml
- 3/4 cup Crushed Corn Flakes - 180 ml
Notes
- In a mixing bowl, blend together cream cheese, butter and sugar until the mixture becomes fluffy.
- Stir in lemon rind and juice.
- Sift together flour, baking powder and salt in a separate bowl. Then, add the sifted mixture to the cream cheese mixture and stir until everything is blended and smooth.
- Chill the dough for about an hour.
- Preheat the oven to 350 °F (175 °C).
- Shape the dough into small balls, approximately 1 inch (2.5 cm) in diameter.
- Roll each ball in corn flakes to coat.
- Place the coated balls onto an ungreased cookie sheet.
- Bake for 12 to 15 minutes, or until the cookies are set but not browned.
Nutrition
Calories: 150kcal
