Lemon Stamper Cookies
These lemon cookies are a BIG hit with our family and
friends. They are so easy, with
minimal ingredients, and my husband can seriously finish off the entire batch. Now, what’s not to love about a recipe like
that?? I hope you enjoy them as much as we do!
Ingredients
1 cup butter or margarine, softened
3 ounces cream cheese, softened
½ cup sugar (plus a
little more for dipping)
1 tablespoon grated lemon peel
2 cups all-purpose flour
Instructions: In
large bowl, beat butter and cream cheese with electric mixer on medium speed,
or mix with spoon. Stir in sugar and
lemon peel. Gradually stir in
flour. Cover; refrigerate for 2 hours or
until firm.
Heat oven to 375 degrees.
Shape dough into 1-inch balls, and dip into additional sugar. On ungreased cookie sheet, place balls about
2 inches apart. “Stamp” balls to about ¾
inch thickness using a potato masher, the bottom of a glass, the bumpy side of
a meat mallet, etc.
Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
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