I'm going to go make some, roll them out and let the decorating begin! Join me?
About forty-two 21⁄4-inch cookies
Whisk together:
2 cups all-purpose flour
½ teaspoon baking powder
1/8 teaspoon baking soda
½ teaspoon salt
Beat in a large bowl until fluffy:
11 tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1 cup sugar
Beat in:
1 large egg
1 teaspoon vanilla
(¼ teaspoon finely grated lemon zest)
(Decorative sugar, cinnamon sugar, or nonpareils)
Stir in the flour mixture until blended. Refrigerate until slightly firm, about 1 hour. Shape the dough into a 12-inch log. Refrigerate or freeze until very firm. Preheat the oven to 375°F. Grease or line 2 cookie sheets. Cut the log into 3/16-inch-thick slices and arrange about 2 inches apart on the cookie sheets. Before baking, sprinkle the tops with:
(Decorative sugar, cinnamon sugar, or nonpareils)
Bake, 1 sheet at time, until the cookies are browned at the edges, 10 to 12 minutes. Let stand briefly. Then remove to a rack to cool.
Oh, we thank you Irma Rombauer and Joy of Cooking.
Thanks so much for posting this! Our cookbooks are in storage, as is our copy of this book. You've come to our rescue with this longtime family favorite!
ReplyDeleteYou can't imagine how happy that makes me! I'm going to make some today too. I hope you have a beautiful Christmas.
DeleteThank you so much for posting this, been searching for this recipe since seeing it in the book!
ReplyDelete