Friday, 11 November 2016
LEMON CREAM COOKIES
226 grams butter, softened
85 grams cream cheese, softened
1 cup sugar
finely grated rind 1 lemon
1 tablespoon lemon juice
2 1/2 cups self raising flour
preheat oven to 180 c.
if using a cookie press use non stick ungreased trays.
if using spoonfuls, line trays with baking paper.
using an electric mixer, beat butter and cream cheese together
add the sugar and beat till creamy.
add egg, juice and rind and beat till well combined.
turn mixer to low and beat in flour, in 4 additions,
until well combined.
refrigerate dough for 20 minutes.
use a cookie press or roll dough into walnut size balls
and flatten lightly with a fork.
cook for approx. 8 minutes (pressed) or until just starting to brown.
cool on trays for 5 minutes then remove to wire rack to cool completely.
pipe or spoon a little filling onto 1 biscuit and sandwich together with
another. continue with rest of biscuits.
store in an airtight container.
4 cups icing sugar
2 tablespoons soft butter
mix the icing sugar and butter together with enough lemon juice
to make a spreadable paste.
I also just piped some icing on the top of single biscuits
and sprinkled with sour sprinkles...for the kids.