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.
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
1 3/4 cups powdered sugar
1/4 cup fresh lemon juice
How to Make It
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.
I thought these were great. I added extra vanilla, which i always do for cookies, but i think this may have made the dough less dry because it wasn't crumbly at all. I had no trouble rolling the dough into balls and i guess was less intimidated by the warning not to handle them too much. Using a tablespoon i scooped the dough and rolled each dough ball for about two seconds which was plenty of time to get a nice shape. Personally i thought these cookies looked as lovely as they tasted and would have had no issues giving them away as gifts. I glazed them several times as well to get a super lemony flavour, waiting for the glaze to dry a little before dipping again until all the glaze was gone. Looking forward to making these again!
Love these! Made for a cookie exchange and we all loved the lemon flavor. Used the leftover glaze for decorating cutout sugar cookies. Worked well, used a plastic sandwich bag with one edge cut as a piping bag. Just make sure to let the glaze set before handling. Will definitely make again
Made these over the weekend as a start to holiday cookie baking. Overall, I thought they were very good, but I did amp the lemon flavor both in the base and the glaze. For the base, I put about 1 tsp finely grated lemon rind and about 1 tsp of fresh lemon juice. For the glaze, I used the juice of 1 whole lemon and only about 3/4 cup of powdered sugar (I used a taste test for intensity on the lemon for what I preferred). My negative is the shape / look - at the end of the baking, I had only 1/2 of the servings for number of cookies (and they were only about a quarter in size) and they looked like califlower since I didn't want to "handle" too much to shape the balls. I glazed each cookie in its entirety and put 2 rounds of glaze on each. After the set time, they were delicous and are even more tasty after 1 day since the glaze starts to set in the dough. I would make again definitely, but try smaller dough balls & to form a bit better for cooking. Enjoy!
Melt in your mouth good, and the perfect combination of sweet and tart. I would make these over and over again, and they were a huge hit with my friends and family. This will definitely be put in my "greatest hits" recipe folder!