Citrus Trio Butter Dipping Cookies

Total Time:
44 min
Prep:
30 min
Cook:
14 min

Yield:
approximately 60 cookies
Level:
Easy

Ingredients
  • 1 cup unsalted butter, cool but not straight from the fridge
  • 4 ounces cream cheese, cool but not straight from the fridge
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • Dash salt
  • Finely grated zest from 1 lime
  • Finely grated zest from 1 orange
  • Finley grates zest from 1emon
  • Vegan Variation:
  • 1 cup margarine (2 sticks), cool but not straight from the fridge
  • 4 ounces vegan cream cheese, cool but not straight from the fridge
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • Dash salt
  • Finely grated zest from 1 lime
  • Finely grated zest from 1 orange
  • Finley grated zest from 1 1emon
Directions
  • Enjoy these cookies inspired by delicious langues-de-chat, delicate French tea cookies. I love these with coffee, tea, or even with rich hot chocolate — perfect for dipping as you sip! Or, you could even dip the cookies into melted chocolate or caramel.

  • Preheat the oven to 350 degrees F.

  • Add the butter, cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute.

  • In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.

  • Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.

  • Remove from the oven, and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!

  • Cook's Note: To butter cookie purists: these are also delicious without the zest!

  • *Note: This recipe has been updated as of December 8, 2009.

Vegan Variation:
  • Preheat the oven to 350 degrees F.

  • Add the margarine, vegan cream cheese, sugar, and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. (The mixture will look a little separated at this point. No worries, it comes together - scrape down the sides of the bowl.)

  • In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.

  • Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips about 2-inches apart on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches.

  • Remove from the oven and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive!

  • *Note: This recipe has been updated as of December 8, 2009.


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    This recipe is featured in:

    12 Days of Cookies