INGREDIENTS
1 cup butter, softened
6 tablespoons cream cheese, softened
1 cup sugar
1 egg, slightly beaten
3 tablespoons lemon juice
1 tsp. grated lemon peel
2 1/2 cups flour
1 tsp baking powder
1 cup confectioners' sugar
1/2 cup nuts, coarsely chopped
METHOD
1. In a large bowl, cream the butter, cheese and sugar together until light and fluffy. Add egg, 1 tablespoon lemon juice and lemon peel. Mix well.
2. Combine the flour and baking powder. Add to the butter mixture; mix until smooth. Chill the dough for 1 hour.
3. Preheat oven to 375F. Using a star plate on a cookie press, make 3-inch strips into an "S" or "?" shape. Bake on greased cookie sheets 10 to 12 minutes, or just until edges turn brown. Remove carefully from cookie sheets and cool on wire racks.
4. To make glaze, combine confectioners' sugar and 2 tablespoons lemon juice. Mix until smooth. Dip ends of cookies in lemon glaze, then in chopped nuts.
1 cup butter, softened
6 tablespoons cream cheese, softened
1 cup sugar
1 egg, slightly beaten
3 tablespoons lemon juice
1 tsp. grated lemon peel
2 1/2 cups flour
1 tsp baking powder
1 cup confectioners' sugar
1/2 cup nuts, coarsely chopped
METHOD
1. In a large bowl, cream the butter, cheese and sugar together until light and fluffy. Add egg, 1 tablespoon lemon juice and lemon peel. Mix well.
2. Combine the flour and baking powder. Add to the butter mixture; mix until smooth. Chill the dough for 1 hour.
3. Preheat oven to 375F. Using a star plate on a cookie press, make 3-inch strips into an "S" or "?" shape. Bake on greased cookie sheets 10 to 12 minutes, or just until edges turn brown. Remove carefully from cookie sheets and cool on wire racks.
4. To make glaze, combine confectioners' sugar and 2 tablespoons lemon juice. Mix until smooth. Dip ends of cookies in lemon glaze, then in chopped nuts.
