Solid, stick-to-your-rib cookies that hold molds and impressed images beautifully. Modified from House On The Hill. These are wonderful with hot tea or coffee, and my 3 yr old son loves them, even when I forgot the lemon oil.
teaspoon lemon extract (optional) or 1 teaspoon orange oil (optional)
Serving Size: 1 (648) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 49 g50 %
Total Fat 5.5 g8 %
Saturated Fat 3.4 g16 %
Cholesterol 20.6 mg
Sodium 58.1 mg
Dietary Fiber 0.2 g0 %
Sugars 5 g20 %
Protein 1.1 g
Sift four and salt, together. Cream butter and cheese, slowly adding sugar, and mix well. Beat in egg yolk, then the flavoring. Dough will be STICKY!. Chill dough at least 4 hours (overnight is better, though!).
Preheat oven to 350°F.
Roll out dough (on floured surface) to about 1/4" thickness, if using molds. Imprint, cut, and place on cookie sheet.
If not molding/imprinting cookies, make into smallish balls, squash flat with your palms, and place on cookie sheet. Prick each blob with a fork.
Bake 10-12 minutes, until cookies are JUST turning light brown around the edges. Transfer onto a wire rack to cool.
Once cooled completely, they can be stored in airtight containers.