- 3 c sifted all purpose flour
- 1 tsp baking powder
- 3/4 tsp salt
- 2 sticks softened and unsalted butter
- 3 oz room temperature cream cheese
- 1 c Bourbon Vanilla Sugar
- 1 egg
- 2 tsp finely grated lemon zest
- 2 TBS lemon juice
- confectioners' sugar
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Level of difficulty Average
Preparation time 60mins
Cooking time 10mins
Cost Average budget
Heat oven to 375.
Sift together flour, baking powder, and salt in a medium-sized bowl.
Place butter and cream cheese in another bowl. Beat on medium with an electric mixer until creamy. Add egg, lemon zest, and lemon juice.
In additions of three, add the flour mixture to the butter and cream cheese mixture. Beat on low until combined. Place 2/3 c of the mixture into a pastry bag fitted with the tip of your choice. Pipe the dough into bow shapes.
If the dough is hard to work with, you can microwave it for 5 seconds.
Bake at 375 for 10-12 minutes. Sprinkle with confectioners' sugar and let cool. Enjoy!
This recipe was adapted from a "Martha Stewart's Cookies" recipe.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.