Lemon Cream Cheese Shortbread Snowstorms

I’m not a huge fan of the rigid recipe that’s typically required for baking—but this super easy, hard-to-mess-up, six-ingredient concoction hits the note for my daughters and I. And they taste like heaven. 

Prep 45 mins/cook time 20 mins

Cookie ingredients:

3/4 cup icing sugar

1 cup unsalted butter, at room temperature

1/4 teaspoon salt

2 cups all-purpose flour

Filling ingredients:

4 ounces cream cheese, at room temperature

zest and juice of ½ lemon

¼ cup sugar

Using a mixer (or in bowl by hand) beat your icing sugar, butter and salt until fluffy. Add flour until combined. Roll mixture into a cigar shaped tube one to 1 ½ inches thick. Wrap in plastic wrap and place in freezer for 10 to15 mins.

Preheat oven to 300 F

Remove plastic wrap from cookie dough and cut into 1/3 inch slices. Place slices about 1 inch apart on parchment paper-lined baking tray. Bake at 300 F until slightly golden—about 20 minutes. Remove and let cool.

Meanwhile in a small bowl, use a fork to mash together cream cheese, lemon juice, zest and sugar. Spoon into plastic bag and slice the corner with scissors (to create a piping bag). Squeeze a decent dab between two cookies and press firmly. Dust with confectionary sugar if you like. Then devour!

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About the Author

Mike Ward

Mike Ward

Beginning his career at the age of 17 in Australia, Mike was soon preparing meals for such clientele as Julia Roberts, Tom Cruise and Nicole Kidman. He has cooked in some of Sydney’s and Toronto’s most acclaimed restaurants and has owned several catering companies over the years. Mike’s has had a rare mix of both […]

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