Mouth watering soft lemon crackle style cookies. Oh so wonderful!
Mix together with a blender the cream cheese and butter until well blended, creamy and smooth.
Add egg and eggyoik and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
Add sugar, lemon zest and juice, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary.
Slowly add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
Preheat oven to 325°F. Line two baking sheets with parchment paper; set aside. Place confectioners' sugar in a small bowl; set aside.
Roll a scoop of dough into generous 1-inch balls.
Roll in confectioners' sugar to lightly coat.
Place dough balls on prepared baking sheets at least 2 inches apart.
Notes from me:
I don't have a scoop, just put the chilled dough into my palm and rolled them.
The original recipe calls for lemon oil, I didn't have it in my cupboard, they turned out great without it. But someday I will do a taste test between the to just to see.
Tips from original post:
Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.
Avoid crowding the cookies on baking sheets by spacing apart at least by 2 inches.
These tender cookies taste fabulous when served either at room temperature or chilled from the fridge.
Cookies will keep for up to 1 week covered in an airtight container in the refrigerator.
Total time above does not include time for refrigerating dough before baking.
Original Recipe Source: WickedGoodKitchen.com
Copyright © Wicked Good Kitchen.
This delicious recipe brought to you by Wicked Good Kitchen.
http: //wickedgoodki tchen.com/lemon -gooeY.-butter-cookies-best-ever-from-scratch/
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