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Monday, March 9, 2015

Chew on This | Lemon Cream Cheese Cookies

This week is promising to give us our first tiny glimpse of Spring. Sure we have lots of snow that needs melting. Which will inevitably cause a water-water everywhere situation. Which will then cause this place to be mud central. Whatever. Spring.

Our Spring activities, commitments, and schedule began at the start of February. It's about time the weather caught up. Right now, the sun is shining. It's shining! So bright. So beautiful. We've had glimpses of the sun (which is a novelty here during January and February) lately. It really does lift the spirit. And now, weather people across the land are pledging, VOWING, temperatures in the mid-50s by Wednesday. 

Yes, I know this is fleeting. I know we'll probably get another cold snap or two. Probably some more snow. I'm not totally delusional. But a girl can dream. 


Here's our recipe:

These bright and citrus-y cookies will put you into the right frame of mind. Warmer, sunny  days. Tree buds about to burst. Daffodils ready to bloom. Are you feeling it? These cookies will get you there, and beyond!

Lemon Cream Cheese Cookies

8 T (1 stick) softened, butter
4 ounces cream cheese, softened
3/4 C granulated sugar
1 egg
zest from one lemon
fresh lemon juice from one lemon
1/2 t vanilla
1/2 t baking soda
1/2 t salt
2 C flour

1/2 C powdered sugar
zest from one lemon
fresh lemon juice from one lemon

Preheat oven to 350℉. Line two cookies sheets with parchment paper, or spray with non-stick baking spray. In a separate bowl, whisk together your baking soda, salt, and flour. 

In a mixing bowl, cream together your butter, cream cheese, and sugar. Beat until all ingredients are incorporated and the mixture is a pretty light yellow. Add in your egg, lemon zest, lemon juice, and vanilla. Stir until just combined.

In a separate bowl, whisk together your baking soda, salt, and flour. Add this flour mixture, a little at a time, to the lemon/egg mixture until a sticky dough is made (you can place your dough into the refrigerator for about 30 minutes to making scooping easier).

Drop rounded spoonfuls of dough onto your prepared cookie sheets. Place cookies into your preheated oven and bake for 13-17 minutes, or until cookies just begin to turn gold along the edges. Allow cookies to cool while you make the glaze.

To make the glaze, stir together your powered sugar and lemon zest. Slowly add in your lemon juice, a bit at a time, stirring until your get the consistency you like. If the glaze seems too thin, add a bit more powered sugar. Too thick, add a bit more lemon juice. Drizzle the glaze over your cooled cookies and let them sit until the glaze sets. Enjoy!

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