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Lemon Cream Cheese Crackle Cookies |
Lemon Cream Cheese Crackle Cookies
Lemon Cream Cheese Crackle Cookies - delicious, soft, lemony crackle cookies are great or on their own or even better sandwiched together with smooth, luscious cream cheese frosting. An outstanding combination of flavors.
Cook time: 13 - 15 minutes
Total time: About 1 1/2 hours plus cooling time for the cookies.
Yield: About 1 dozen sandwiched cookies or 2 dozen single cookies.
Ingredients
- 1 3/4 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar
- 1/2 cup butter butter
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp lemon extract
- zest of 3 large lemons, finely chopped
- 3/4 cup icing sugar (powdered sugar)
- FOR THE CREAM CHEESE FROSTING
- 1/2 cup (4 oz) cream cheese
- 1 tsp vanilla extract
- 2 1/2 cups icing sugar (powdered sugar)
- Sift together the flour, baking powder and salt. Set aside.
- Cream together the butter and sugar very well.
- Beat in the vanilla and lemon extracts and the chopped lemon zest.
- Beat in the eggs, one at a time.
- Fold in the dry ingredients until a soft dough forms. Don't overwork the dough.
- Cover the dough and refrigerate for about an hour.
- Scatter the icing sugar in the bottom of a pie plate.
- Roll the chilled into 1 inch balls and then roll the balls into the powdered sugar.
- Place the dough balls about 2 inches apart on a parchment lined baking sheet.
- Bake at 350 degrees F for about 13 -15 minutes until they are lightly brown at the edges and do not look wet on the top.
- Cool on the tray for a few minutes before transferring the cookies to a wire rack to cool completely.
- Sandwich 2 of the cookies together with about a tablespoon of the cream cheese frosting.
- Store in an airtight container in the fridge.
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