12 Days of Cookies - Day 6: Melissa's Citrus Trio Butter Dipping CookieCitrus Trio Butter Dipping Cookies Recipe courtesy Melissa d'Arabian
Prep Time: 30 min Inactive Prep Time: -- Cook Time: 10 min Level: Easy Serves: approximately 80 cookies Ingredients a.. 1 cup unsalted butter b.. 4 ounces cream cheese c.. 1 cup sugar d.. 3 tablespoons milk e.. 1 teaspoon vanilla extract f.. 1 3/4 cups all-purpose flour g.. 1/4 teaspoon baking powder h.. Dash salt i.. 1 lime, zested j.. 1 orange, zested k.. 1 lemon, zested Directions Preheat the oven to 350 degrees F. Add the butter, cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the milk and vanilla and mix until blended. In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs. Scrape 1 of the doughs into a pastry bag fitted with a 1/4-inch tip. Make 2-inch long strips 2-inches apart on a cold parchment paper lined cookie sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other two batches. Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive! Cook's Note: To butter cookie purists: these are also delicious without the zest! Vegan Variation: a.. 1 cup margarine (2 sticks) b.. 4 ounces vegan cream cheese c.. 1 cup sugar d.. 20 sprays imitation butter flavor (recommended: I Can't Believe it's Not Butter) e.. 3 tablespoons soy milk f.. 1 1/2 teaspoons vanilla extract g.. 1 3/4 cups all-purpose flour h.. 1/4 teaspoon baking powder i.. Dash salt j.. 2 limes, zested k.. 2 oranges, zested l.. 2 lemons, zested Preheat the oven to 350 degrees F. Add the margarine, vegan cream cheese and sugar to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. Add the butter flavoring, soy milk and vanilla and mix until blended. (The mixture will look a little curdled at this point - scrape down the sides of the bowl.) In a separate bowl, whisk together the flour, baking powder and salt. Using a hand mixer on low speed, gradually mix the flour mixture into margarine mixture, only until blended. Divide dough into 3 bowls, and gently stir in the different zests among the bowls, making 3 different citrus doughs. Scrape 1 of the doughs into a pastry bag fitted with a 1/4-inch tip. Make 2-inch long strips 2-inches apart on a cold parchment paper lined cookie sheet. Bake until golden around the edges, (cookies spread very thin), about 8 to 10 minutes. Repeat with the other two batches. Remove from the oven and let cool on the cookie sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive! Cook's Note: To butter cookie purists: these are also delicious without zest! Printed from FoodNetwork.com on Tue Dec 8 2009 © 2009 Scripps Networks, LLC. All Rights Reserved Advertisement will not be printed _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
