Rating: 4 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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.

Julie Grimes Bottcher
Recipe by Cooking Light December 2005

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Credit: Jan Smith

Recipe Summary test

Yield:
36 cookies (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

85 calories; calories from fat 32%; fat 3g; saturated fat 1.5g; mono fat 1.2g; poly fat 0.1g; protein 0.6g; carbohydrates 14.3g; fiber 0.1g; cholesterol 8mg; iron 0.2mg; sodium 33mg; calcium 3mg.
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