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Lemon Stampers Recipe

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This recipe for Lemon Stampers, by , is from The Sonfest Chapel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Bishop
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
1/2 cup sugar
1 tablespoon grated lemon peel
2 cups all-purpose flour

Additional sugar for tops of cookies you can use colored sugar

Directions:
Directions:
1. In a large bowl, beat butter and cream cheese with electric mixer on medium speed.Stir in sugar and the lemon peel. Gradually stir in flour. Cover and refrigerate about 2 hours or until firm.
2.Heat oven to 375F. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. "Stamp" balls to about 3/4-inch thickness using a potato masher, the bottom of a glass, the bumpy side of a meat mallet, or a cookie press dipped in sugar.
3.Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack.Cool completely, about 30 min.
* If you like lemon add extra grated lemon peel.

Number Of Servings:
Number Of Servings:
48 Cookies
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
Psalms 70:4
Let all those that seek thee rejoice and be glad in thee; And let such as love
thy salvation say continually, Let God be magnified

 

 

 

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