During this time of year, I always like to find recipes that reflect spring. So I was excited to find this recipe for a light and cheery lemon cookie! You can put this in a parchment bag with a tip and make shapes, or fill a cookie press and add your favorite Easter shapes. Put them in a cute bag, tie it with twine and a few bright flowers, add an invite to Easter service at your church, and give them to your neighbors. They are sure to be a hit!

You will need:

  • 2 sticks of unsalted butter, softened
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 teaspoons chopped lemon zest
  • 2 tablespoons fresh lemon juice
  • 3 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • Powdered sugar for sprinkling
  • Parchment or plastic pastry-decorating bag
  • Tip # 2D (found at your local craft store)

Instructions:

  1. Put butter and cream cheese in a mixer bowl and beat on medium speed until creamy. Mix in sugar. Add egg, lemon zest, juice, and vanilla.
  2. In a separate bowl, sift together flour, baking powder, and salt. Mix into butter mixture on low speed. Don’t over beat.
  3. Preheat oven to 375 degrees F. Place small amount into pastry bag and squeeze out bow shapes (or any shape) onto a greased cookie sheet. (If you would like to use a cookie press for this step, you can.)
  4. Bake about 10–12 minutes, checking to make sure they only get to a golden brown on the bottom. You don’t want to over bake them. Sprinkle them with powdered sugar.

Cookies can be stored for about 3 days, but are so good they won’t last that long!