| Lemon Butter Cookies |
2 1/4 Cup Flour |
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In a medium bowl, whisk flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2" balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely.
August 25, 2016
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| 1 1/4 Tsp. Baking Powder |
| 3/4 Tsp. Salt |
| 10 Tbsp. Unsalted Butter, room temperature |
| 8 Oz. Cream Cheese, softened |
| 1 1/4 Cup Sugar |
| 2 Large Eggs |
2 Tsp. Finely Grated Lemon Zest |
1/4 Cup Fresh Lemon Juice |
| 1 Tsp. Vanilla |
| 1 Drops Yellow Food Coloring |
3/4 Cup Powdered Sugar |
From the kitchen of Sandi Smith |
| Best Ever Peanut Butter Cookies |
| 1 Cup Sugar |
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In a medium bowl, mix egg, sugar and peanut butter. Roll into balls, and roll them in sugar. Place balls on greased cookie sheet and press fork in crisscross pattern on balls. Bake at 350° for 13 minutes.
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| 1 Large Egg |
| 1 Cup Peanut Butter |
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| From the kitchen of Sandi Smith |
August 25, 2016
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| From the kitchen of Sandi Smith |
August 25, 2016
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