Monday, June 4, 2012

Silver Bells Lemon Cherry Teacakes

Silver Bells Lemon Cherry Teacakes

  • ¾ cup softened butter
  • ¼ cup softened cream cheese
  • ½ cup of confectioners’ sugar
  • 1 teaspoon lemon extract
  • 2-1/4 cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup of dried cherries
  • Confectioners’ sugar for dusting
  • ½ cup canned cream cheese icing

In a stand mixer, mix together the softened butter and cream cheese until smooth. Mix in lemon extract and confectioners’ sugar. Sift together flour and salt and mix into creamed butter/sugar mixture. Gently stir in dried cherries and chill for an hour. Form dough into (about 2 inch)balls, flatten with the bottom of a glass or mug, dredge in confectioner’s sugar and place on a baking sheet lined with parchment paper (cookies won’t spread). Preheat oven to 350 degrees. Cook 12-15 minutes until set but not browned. Place the cookies on a cooling rack resting over a baking pan. Spoon canned icing into a microwave safe bowl and microwave for 15-20 seconds. Stir until smooth and then pour a thin coating over the cookies. Let stand on the rack until the icing hardens. Dust with confectioner’s sugar and garnish with dried cherries.

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