Tuesday, April 27, 2010

Lemon Stampers

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

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 about 2 hours or until firm.

Heat oven to 375°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart. "Stamp" balls to about 1/4-inch thickness using a potato masher, the bottom of a glass, the bumpy side of a meat mallet, the end of an empty spool of thread or a cookie press, dipping first into additional sugar.
3. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

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