Lovely Lemon Straws

As a Southern girl, I love my Cheese Straws! Those crispy

cheesy nibbles that you find at all the ladies' gatherings! But

there's another nibble that I adore, and it's not savory but 

sweet, and it's one of my teatime favorites - 

LEMON STRAWS!  

These delicious cookies contain both lemon juice and 

lemon zest, and I top mine with a drizzle of lemon icing!! 

They're crispy on the outside and tender on the inside and 

just as fun and irresistible as their savory sidekick!

In order to make these you'll need a cookie press with a

star disc. I tried these first using a piping bag with a star

tip and burst 2 bags before deciding to switch to my cookie

press. The dough in this recipe is just too stiff for a piping

bag.

The cookie dough comes together easily, then you 

fill the cookie press with the dough and press 2" lengths

onto a parchment lined baking sheet. Bake cookies 

8-10 minutes, or until lightly browned.

 I made a simple lemon icing and drizzled it over

the baked and cooled cookies. So good!!

The lemon icing hardens after a few minutes, then you can

transfer the straws to a pretty dish, glass or cake stand.

I like to serve several of these lemon straws with 

teacups filled with a fresh fruit salad! Perfect!

LEMON STRAWS

Ingredients:

For the cookies:

1 cup (2 sticks) butter, room temperature

3 oz cream cheese, room temperature

1 cup granulated sugar

1 egg, beaten

1 tablespoon freshly squeezed lemon juice

zest of one organic lemon (or one lemon well washed)

yellow food coloring (I used 3 drops)

2 1/2 cups all purpose flour

1 teaspoon baking powder

For the icing:

2 cups powdered sugar (icing sugar), sifted

enough freshly squeezed lemon juice to

make a drizzling consistency

Directions:

With a mixer, blend butter and cream cheese

together, then add sugar a third at a time and

cream until fluffy.

In a separate bowl, combine the egg, lemon juice, 

lemon zest and yellow food coloring. Add to butter

mixture until well blended.

Sift the flour and baking powder together and add

to the creamed mixture. Mix until well combined.

Fill cookie press with mixture and force 2-inch 

strips onto a parchment lined baking sheet.

Bake at 375 degrees F for 8-10 minutes or

until lightly browned. Cool completely.

Combine icing ingredients and drizzle over

cooled cookies. Let icing Harden and serve.

Enjoy!

(This post was updated 4/21/18. The original

post date was 6/2/2012.)