Prep 1 hr 30 mins
Cook 1 hr
I made these cookies very early on in my baking career for an elementary school project. My best friend back then helped by loaning me her Eiffel Tower and recipe, it was a very colourful card so vivid still in my mind. The project was a big hit and my class Loved the cookies i brought !! I thought of these a while ago and b/c of the wonderful internet was able to locate the recipe on-line, yahoo !!! I told my husband about this story long ago and recently he has tried these great little cookies, little different with the marmalade filling and very festive with the coloured icing.
- 2⁄3 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 (3 ounce) package cream cheese, softened
- 1 teaspoon grated lemon, rind of
- 1⁄2 teaspoon lemon juice
- 2 cups gold medal flour (i use all-purpose white)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon baking soda
- orange marmalade
Easy Creamy Icing
- 3 cups confectioners' sugar
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons vanilla
- 3 tablespoons water, approximately
- Mix butter, sugar, egg, cheese, lemon peel and lemon juice until light and fluffy.
- Stir in flour, baking powder, salt and soda thoroughly into butter mixture.
- Cover& chill the dough at least 3 hours.
- Heat oven to 350 degrees.
- Roll about 1/4 of dough at a time 1/8 inch thick on floured board.
- (Keep remaining dough chilled.) Cut into 1-inch rounds.
- Place half the rounds on lightly greased baking sheet.
- Spoon about 1/4 teaspoon marmalade on center of each round; cover with remaining rounds.
- Press edges with floured finger to seal.
- Bake 8 to 10 minutes or until edges are light brown.
- Continue until all the dough is used up.
- Cool and then frost with the Creamy Icing.
- Easy Creamy Icing: Mix until smooth and of spreading consistency.
- I add a few drops of two different food colours to this icing, half one colour, half another, have fun with it!
- The colouful icing is what makes it look like a bonbon!
These are excellent cookies. I got this exact recipe out of my mom's copy of the 1963 Betty Crocker Cooky Book. I have made them several times for formal teas that I host at my house, and they are always well received.
I made this recipe in middle school also for a project. I loved them. I use to make them each Christmas after that through high school. I finally made them again this Christmas and remembered how much I loved them. I had to make more for my sisters and their families. I takes time but they are worth it. I find it hard to find a 1 inch cutter so I use a 1 1/2 inch shot glass, so I don't get as many cookies(about 4 dozen.) I also, use different flavors of marmalade and jam, grape, apricot, orange, and strawberry.