Susan’s Glazed Cream Cheese Lemon Cookies

¾ c. butter 1 T. lemon peel, grated
1/3 c. cream cheese 1 t. baking powder
1 egg ¾ c. sugar
½ t. salt 2 c. flour
1 T. lemon juice

1. Cream the butter, cream cheese, and sugar until fluffy, then beat in the egg, lemon peel and lemon juice.
2. Sift the dry ingredients together and gently mix them into the butter mixture.
3. Refrigerate the dough for at least 1 hour – this makes shaping the cookies easier.
4. Roll the dough into balls about 1” in diameter and place them on an unbuttered cookie sheet. For a rounded cookie, leave the dough in balls; for a thinner cookie, flatten the dough with the bottom of a glass dipped in sugar.
5. Bake in the upper third of a 375° preheated oven for 12 to 15 minutes or until the bottoms and edges of the cookies are light brown.
6. Transfer the cookies to a rack, let cool briefly, then dip in the lemon glaze and dust with finely chopped walnuts or almonds.

Lemon Glaze

3-4 T. lemon juice
1 c. sifted powdered sugar
½ c. finely chopped walnuts or almonds

Stir the lemon juice into the powdered sugar – it should have the consistency of thick cream. Pour the glaze in a shallow dish to make it easier to dip the cookies. Sprinkle the nuts over the top while the glaze is still soft.

~ Susan
Tassajara Recipe Book

Leave A Comment