Here’s another great cookie recipe!
My Colleen is an excellent baker and this recipe is one of her grandchildren’s favorites. I kinda like it, too!
The cookies are bite-sized ones with a buttery, melt in your mouth taste. Yummy!
We’re not sure where this recipe came from as it’s from the late 70s to early 80s. We know that the recipe came with cookie press from the timeframe.
Let’s make some cookies!
- 1 cup butter, softened
- 6 oz of cream cheese, softened
- 1 cup of sugar
- 2 large egg yolk
- 2 teaspoon of lemon extract
- Zest of 1 large Lemon
- 3 ½ cup of all purpose flour
- 1 teaspoon of salt
Special equipment: cookie press
- With electric mixer, beat butter and cream cream throughly.
- Add sugar gradually, continuing to beat until lightly fluffy.
- Add egg yolks, lemon extract, orange zest, and beat well.
- Measure flour and blend with the salt. Add in gradually to the mixture and mix well.
- Assemble cookie press using the desired cookie disc; fill with the cookie dough.
- Press cookies onto ungreased cookie sheet. Note: don’t use parchment paper either. You need the dough to stick to the cookie sheet.
- Bake 14-17 minutes at 350℉, or until just starting to turn light golden around the edges, being careful to not overbake.
- Makes about 8-10 dozen cookies depending upon cookie press shape used.