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Cream Cheese Meltaways with Lemon Glaze

Photo: Jan Smith
Yield 36 cookies (serving size: 1 cookie)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.