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Lemon Cream Cookies

Published May 12, 2008        by Nicole

Making lemon cream cookies is a great opportunity to try your hand at something unconventional.

The dough:

  • 3/4 cup butter, at room temperature

  • 3 oz. cream cheese, softened

  • 1 tbsp. baking powder

  • 1/2 tsp. salt

  • 1 cup sugar

  • 1 egg, at room temperature

  • 1 tbsp. grated lemon peel

  • 1 tbsp. freshly squeezed lemon juice

  • 3 cups all-purpose flour or more

Cream the butter and cream cheese together until fluffy. Blend in the baking powder, salt, sugar, egg, grated lemon peel, and the lemon juice. Gradually blend in the 3 cups flour, or more, and knead to form soft dough. Force the dough through a cookie press with a number 16 plate to form 3-inch long cookie bars. Press the cookies directly onto a baking sheet. Bake in a preheated 400 degree oven for 8 to 10 minutes. Allow to cool on a rack.

The icing:

  • 1 cup confectioners’ sugar

  • 1/2 tsp. fresh lemon juice

  • 4 tsp. milk

  • 2/3 cup walnuts, chopped fine

In a small bowl, blend the sugar, lemon juice, and milk together until smooth. Brush half the top of the cookie with icing. Sprinkle the iced cookies with nuts. Place the cookie on a rack to dry the icing. Repeat the process until all the cookies are done.