Cream Cheese Meltaways with Lemon Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
|
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. Ingredients:
1 1/4 cups all-purpose flour (about 5 1/2 ounces) |
1/2 cup cornstarch |
1/8 teaspoon salt |
1 cup powdered sugar |
1/2 cup butter, softened |
1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese, softened |
1 teaspoon vanilla extract |
1 3/4 cups powdered sugar |
1/4 cup fresh lemon juice |
Directions:
1. Preheat oven to 375°.
2. 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.
3. 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.
4. 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.
|
|