Cream Cheese Meltaways With Lemon Glaze (From Cooking Light)

Submitted by lisalouk01

"I found this a few years ago in Cooking Light. I made these for a holiday cookie exchange and everyone loved them. They were easy to make in bulk and extremely tasty. The recipe recommends that you avoid handling the dough too much or the dough will become heavy and dense."

 

• Ready In: 25mins
• Ingredients: 9
• Yields: 36 cookies
• Serves: 36

ingredients

• Cookies

• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup cornstarch
• 1⁄8 teaspoon salt
• 1 cup powdered sugar
• 1⁄2 cup butter, softened
• 1⁄4 cup block-style reduced-fat cream cheese, softened
• 1 teaspoon vanilla extract

• Glaze

• 1 3⁄4 cups powdered sugar
• 1⁄4 teaspoon vanilla extract

directions

1. 1. Preheat oven to 375 degrees.
2. 2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk.
3. 3. Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add flour mixture; stir until just combined (dough will be dry and crumbly). Shape dough into 36 (1 inch) balls. Place balls 2 inches apart on baking sheets. Bake at 375 for 10 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks.
4. 4. To prepare glaze combine 1 3/4 cups powdered sugar and lemon juice, stirring with a whisk until smooth. Dip tops of cookies in glaze; place on wire racks. Let cookies stand for 30 minutes or until glze is set.