This year, I chose to bake these cookies ahead of other cookies as I have all the ingredients ready. I have doubled the portion of this recipe to make more for giveaways.
Verdict - cookie dough is easy to prepare so long as the cream cheese is soft at room temperature. Very buttery and aromatic with the lemon zest and cheese. The citrus flavour make these cookies quite addictive. They are crunchy but not the melt in the mouth type of cookies.
Ingredients
[double portion in red - makes 140 pieces]
140 gm cream cheese ( room temperature] [280 gm]
70 gm butter [140 gm]100 gm castor sugar [200 gm]
1/8 tsp salt [1/4 tsp]
20 ml lemon juice [40 ml]
1 tbsp lemon zest [zest of 1 lemon]
215 gm all purpose flour [430 gm]
20 g poppy seeds [40 gm]
1 tsp baking powder [2 tsp]
1/8 tsp bicarbonate of soda [1/4 tsp]
20 ml lemon juice [40 ml]
1 tbsp lemon zest [zest of 1 lemon]
215 gm all purpose flour [430 gm]
20 g poppy seeds [40 gm]
1 tsp baking powder [2 tsp]
1/8 tsp bicarbonate of soda [1/4 tsp]
- Sift flour, baking powder and baking soda in to a bowl. Stir in the poppy seeds.
- Cream butter, cream cheese and sugar until creamy and fluffy.
- Add in salt, lemon zest and lemon juice. Mix well.
- Fold in flour mixture on lowest speed in several batches. Mix well.
- Rest dough for 10 minutes. Shape into small balls, place on baking tray lined with parchment paper [leaving some space in between the balls] and use a fork to press the dough to create a design before baking. I used the serrated plastic cutter to make the design.
- Bake in preheated oven at 180 degrees C [middle rack] for 20-25 minutes.
- Remove to cool on wire rack before storing in airtight container.
I'm submitting this post to Best Recipes for Everyone Jan and Feb 2015 Event Theme:
My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether
I'm also linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015
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