Tuesday, November 1, 2016

Tamara's Lemon Gooey Butter Cookies

Best Ever from Scratch!

2 1/2 cups flour
2 tsp baking powder
1 8oz package of cream cheese softened
3/4 stick butter softened
1/4 cup Graber Extra Virgin Olive Oil
1 1/2 cups granulated sugar
2 tbsp freshly grated lemon zest (2 large lemons)
1 1/2 tbsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1/8 tsp lemon extract
1/8 tsp yellow food coloring
3/4 tsp table salt
1 large egg and 1 egg yolk
1 cup powdered sugar

In medium bowl, whisk together flour and baking powder until well blended. Set aside.

Using an electric stand mixer with paddle attachment, cream together cream cheese and butter until well blended. Beat in sugar, lemon zest, lemon juice, vanilla, lemon extract, food coloring, and salt. Add egg and yolk and beat until creamy about 1-2 mins on medium.

On low speed, gradually add flour mixture until fully incorporated. Dough will be sticky. Chill covered for 2 hours.

Measure dough into 1" balls to ensure even cooking. Roll between palms then lightly coat with powdered sugar.

Place 2" apart on parchment covered cookie sheet and bake at
325 degrees or until round in shape, and are puffed and crackly. Do NOT overbake. 

Centers will be soft. If they start to brown on the edges, they have baked too long. Underside of cookies should be only lightly browned.

Tamara reports that these were a hit at her Halloween party!
Cool on cookie rack them out away in airtight container.

Thanks, Tamara! These look delicious!