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Ingredientes
- 3/4 c. Butter or possibly margarine soften
- 3 ounce Cream cheese softened
- 3/4 c. Granulated sugar
- 1 Tbsp. Lemon peel grated
- 2 c. All-purpose flour
- 1/4 tsp Salt
Direcciones
- In a large bowl with electric mixer at medium speed, beat butter, cream cheese, sugar and lemon peel till light and fluffy; with mixer at low speed, beat in flour and salt to blend well. Flatten dough to disk shape; chill wrapped in plastic, 30 min. Work with 1/4 dough at a time; keep remainder refrigerated. Heat oven to 350`F. Roll dough out to 1/8 or possibly 1/4-inch thickness on lightly floured surface and cut into desired shapes; or possibly, mold into shapes. Place on ungreased cookie sheets, spacing about 1 inch apart; bake 10 to 15 min, depending on thickness of dough, till light browned. Cold completely on wire racks. Store in airtight container.
- Makes 2 to 6 dozen cookies, depending on size.
- Follow basic recipe above, with the variations below: 1. WALNUT-JAM CRESCENTS: After chilling, roll one fourth dough at a time into 8-inch circle; cut each into 8 wedges. Stir 1 teaspoon grated lemon peel into 1/4 c. apricot jam; spread over wedges. Chop 1/4 c. walnuts; sprinkle over wedges. Roll up from long side; curve ends in crescent shape.
- Bake 12 to 14 min. When cold, sprinkle with confectioners' sugar.
- Makes 32.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 12 servings | |
| Calories 250 | |
| Calories from Fat 124 | 50% |
| Total Fat 14.14g | 18% |
| Saturated Fat 8.69g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 153mg | 6% |
| Potassium 37mg | 1% |
| Total Carbs 28.77g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 12.8g | 9% |
| Protein 2.7g | 4% |
