A sweet, cheery little cookie that will stand out on your cookie plate.
Ingredients
- unsalted butter: 0.5 cup (softened)
- ounces cream cheese: 3 piece (softened)
- white sugar: 0.5 cup
- egg yolk: 1 piece
- freshly grated lemon zest: 1 Tbsp
- lemon extract: 1 tsp
- ¾ cups all-purpose flour: 1 piece
- salt: 0.5 tsp
- drops yellow food coloring: 5 piece (optional)
- cinnamon red hot candies: 60 piece (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Beat butter and cream cheese together in a bowl. Add sugar and beat until light and fluffy. Add egg yolk, lemon peel, and lemon extract and beat well.
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Sift flour and salt together in a bowl. Add to the bowl with the butter mixture in 3 additions, mixing well after each. Add food coloring and mix in thoroughly.
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Press cookies 1 inch apart onto the prepared baking sheet using a cookie press fitted with a flower disc. Press 1 red hot cinnamon candy into the center of each cookie.
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Bake in the preheated oven until just starting to turn golden brown on the edges, 14 to 16 minutes; do not overbake.
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Transfer cookies to a wire rack to cool completely.
