Lemon Bow Cookies


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

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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