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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Cream Cheese Coolers Recipe

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This recipe for Lemon Cream Cheese Coolers is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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