"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Lemon Cream Cheese Coolers Recipe

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This recipe for Lemon Cream Cheese Coolers, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renata Chalmers
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
1 cup (2 sticks, 8 ounces) butter or margarine
4 ounces (half an 8 ounce package) cream cheese
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon grated lemon peel
¼ teaspoon lemon oil
½ cup (3 ¾ ounces) confectioners’ or glazing sugar
2 cups (8 ½ ounces) unbleached all-purpose flour
Coating:
1 cup granulated sugar
1 cup (5 ½ ounces) Baker’s special sugar or sanding or castor sugar
¼ teaspoon lemon oil

Directions:
Directions:
Dough:
In a medium sized mixing bowl, beat together the butter or margarine, cream cheese, salt, Baking powder, lemon peel, and lemon oil. When the mixture is soft, add the sugars, a bit at a time until evenly blended and fluffy. Finally, mix in the flour. Cover the bowl and refrigerate the mixture for 30 minutes.
Shaping:
Scoop out about 1 tablespoon of dough for each cookie, then roll the dough by hand into ½ - inch balls. Place the balls on an ungreased or parchment-lined cookie sheets, and flatten them to about 1/4 –inch thick and 1 ¾ to 2 inches in diameter.
Baking:
Bake the cookies in a preheated 375° F for 10 to 12 minutes, or until they’re lightly browned on the bottom and edges.
Finishing:
While the cookies are baking, make the coating. Place the sugars in a food processor or blender and add the lemon oil. Process until well blended. Note: This can also be done with a bowl and a whisk, the food processor makes sure that the lemon oil is evenly blended with the sugars.
Allow the cookies to cool on the sheets for about 5 minutes, than dip them into the prepared sugar coating mixture. Place the cookies on a wire rack and let them cool completely. After they are completely cooled, shake more powdered sugar over them.

 

 

 

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