10 to 12 minutes
3/4 cup butter or margarine, softened
1 (3 oz.) package cream cheese, softened
3/4 cup sugar
2 tablespoons grated lemon peel
1 tablespoon freshly squeezed lemon juice
2 cups all-purpose flour
1/4 teaspoon salt
* yellow sugar crystals
In a large bowl, with electric mixer at medium speed, beat butter, cream cheese, sugar, le
mon peel, and lemon juice until light and fluffy.
With mixer at low speed, beat flour and salt; blend well.
Flatten dough to disk shape; refrigerate, wrapped in plastic for at least 30 minutes.
Heat oven to 350 degrees.
Work with one-fourth of dough at a time; keeping remainder refrigerated.
Roll out to 1/4-inch thickness; cut into 2 inch rounds.
Press end of chopstick or wooden skewer into cookies in decorative pattern, or use coarse
end of meat mallet lightly pressed into dough to make a pattern.
Sprinkle with yellow sugar crystals.
Bake 10 to 12 minutes, spacing about 1 inch apart on ungreased cookie sheets.
Cool completely on wire racks.
Store in an air-tight container.
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