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Lemon Cream Cheese Cookies

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  All purpose flour 2 1⁄2 Cup (40 tbs)
  Shortening 7⁄8 Cup (14 tbs) (1 Cup Minus 2 Tablespoons)
  Salt 1⁄2 Teaspoon
  Cream cheese 3 Ounce
  Sugar 1 Cup (16 tbs)
  Egg yolk 1 (Unbeaten)
  Vanilla 2 Teaspoon
  Freshly grated lemon rind 1 Teaspoon

Sift flour, measure.
Put shortening, salt and cream cheese into mixing bowl and cream until mixture is smooth and well blended.
Add sugar gradually and continue creaming.
Beat in egg yolk.
Stir in vanilla and lemon rind, add flour in 3 or 4 portions, blending well after each addition.
Roll 1/3 of dough at a time to a uniform thickness of about 1 3/6 of an inch on a lightly floured board.
Cut cookies with desired cooky cutter.
Place cookies fairly close together.
Bake in moderately hot oven (400° F.) 10 to 12 minutes or to a delicate brown (they scorch easily).
Remove to cake cooler.
Makes about 3 1/2 dozen cookies 2 1/2 inches in diameter.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3867 Calories from Fat 1903

% Daily Value*

Total Fat 216 g331.6%

Saturated Fat 63.1 g315.7%

Trans Fat 23.6 g

Cholesterol 278.6 mg92.9%

Sodium 1263.8 mg52.7%

Total Carbohydrates 444 g148.2%

Dietary Fiber 9 g35.9%

Sugars 205 g

Protein 40 g79.6%

Vitamin A 25.9% Vitamin C 10.7%

Calcium 16.2% Iron 85.8%

*Based on a 2000 Calorie diet

Lemon Cream Cheese Cookies Recipe