Cream Cheese Meltaways with Lemon Glaze

Cream Cheese Meltaways with Lemon Glaze Recipe
Photo: Jan Smith
When shaping these buttery cookies, do not try to form perfectly smooth balls. If the dough is handled too much, the cookies will become heavy and dense.

Yield:

36 cookies (serving size: 1 cookie)

Recipe from

Cooking Light

Nutritional Information

Calories 85
Caloriesfromfat 32 %
Fat 3 g
Satfat 1.5 g
Monofat 1.2 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 14.3 g
Fiber 0.1 g
Cholesterol 8 mg
Iron 0.2 mg
Sodium 33 mg
Calcium 3 mg

Ingredients

Cookies:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 cup cornstarch
1/8 teaspoon salt
1 cup powdered sugar
1/2 cup butter, softened
1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
Glaze:
1 3/4 cups powdered sugar
1/4 cup fresh lemon juice

Preparation

Preheat oven to 375°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk.

Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add flour mixture; stir until just combined (dough will be dry and crumbly). Shape dough into 36 (1-inch) balls. Place balls 2 inches apart on baking sheets. Bake at 375° for 10 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks.

To prepare glaze, combine 1 3/4 cups powdered sugar and lemon juice, stirring with a whisk until smooth. Dip tops of cookies in glaze; place on wire racks. Let cookies stand for 30 minutes or until glaze is set.

Note:

Julie Grimes Bottcher,

December 2005
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