Mar 2, 2008

Cream cheese lemon hearts

I found this recipe at Martha Stewart. Martha and I have a love-hate relationship. I have finally figured it out...I love Martha's staff, but I don't really care for Martha herself. I am sure the success of this recipe is due to her staff, and not her personally. heehee =P Anyway, enough about her. These are really good cookies!! They're similar to the Spritz cookies I made earlier, but they have a slight tangy taste from the cream cheese and the lemon. It's a really nice combination. Here's the recipe:

Cream cheese lemon hearts
adapted from Martha stewart

1 cup unsalted butter, softened
3 ounces cream cheese , room temperature
3/4 cup granulated sugar
1 large egg
2 teaspoons lemon zest, finely chopped
2 tablespoons fresh lemon juice
3 cups all-purpose flour, sifted
1 teaspoon baking powder
3/4 teaspoon coarse salt
Confectioners' sugar , for sprinkling

1. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, and lemon zest and juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.

2. Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough. Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar. Cookies can be stored in airtight containers at room temperature up to 3 days.

  • I baked the cookies for 6 minutes, turned the pan around and baked for another 6 minutes.
  • The original recipe uses 1 cup of sugar, I felt 3/4 cup was enough.
  • In the original recipe, she piped bows...but I felt girly, and wanted to make hearts!



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