2010 - Lemon Stampers by
Source: Kelly Nutwell
Ingredients
• 1 cup butter or margerine softened
• 1 package (3 oz) cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon grated lemon peel
• 2 cups all-purpose flour
Instructions
1. In a large bowl beat butter and cream cheese with electric mixer on medium speed or mix with spoon. Stir in sugar and lemon peel. Gradually stir in flour. Cover; refrigerate about 2 hours or until firm.
2. Heat oven to 375 degrees F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart. "Stamp" balls to about 1/4 inch thickness using a potato masher, the bottom of a glass, the bumpy side of a meat mallet, the end of an empty spool of thread or a cookie press, dipping first into additional sugar.
3. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to cooling rack. Cool and ice with cream cheese frosting, if desired.
2. Heat oven to 375 degrees F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart. "Stamp" balls to about 1/4 inch thickness using a potato masher, the bottom of a glass, the bumpy side of a meat mallet, the end of an empty spool of thread or a cookie press, dipping first into additional sugar.
3. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to cooling rack. Cool and ice with cream cheese frosting, if desired.