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Cream Cheese-Lemon Bows
Ingredients
Ingredient Checklist
1 cup unsalted butter, (2 sticks), softened
3 ounces cream cheese, room temperature
1 cup granulated sugar
1 large egg
2 teaspoons lemon zest, finely chopped
2 tablespoons fresh lemon juice
3 cups all-purpose flour, sifted
1 teaspoon baking powder
3/4 teaspoon coarse salt
Confectioners’ sugar, for sprinkling
Gallery
Cream Cheese-Lemon Bows
Gallery
Cream Cheese-Lemon Bows
Cream Cheese-Lemon Bows
Cream Cheese-Lemon Bows
Ingredients
Ingredients
- 1 cup unsalted butter, (2 sticks), softened
- 3 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons lemon zest, finely chopped
- 2 tablespoons fresh lemon juice
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- Confectioners’ sugar, for sprinkling
Directions
Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, lemon zest, and lemon juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough. Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners’ sugar. Cookies can be stored in airtight containers at room temperature up to 3 days.
Reviews (10)
Add Rating & Review
90 Ratings
5 star values:
19
4 star values:
18
3 star values:
37
2 star values:
12
1 star values:
4
Load More Reviews
Reviews (10)
Add Rating & Review
90 Ratings
5 star values:
19
4 star values:
18
3 star values:
37
2 star values:
12
1 star values:
4
Add Rating & Review
90 Ratings
5 star values:
19
4 star values:
18
3 star values:
37
2 star values:
12
1 star values:
4
90 Ratings
5 star values:
19
4 star values:
18
3 star values:
37
2 star values:
12
1 star values:
4
90 Ratings
5 star values:
19
4 star values:
18
3 star values:
37
2 star values:
12
1 star values:
4
- 5 star values:
- 19
- 4 star values:
- 18
- 3 star values:
- 37
- 2 star values:
- 12
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
11/12/2018
I make these every year as they continue to be a crowd pleaser. They are delicious and gorgeous, and although they are time consuming, they are totally worth it. One tip that will make all the difference: you must use softened butter (softer than just room temperature). Otherwise, the dough becomes impossible to pipe. One year when I was impatient with the butter, I had to resort to cutting the dough into round cookies and then used lemon icing instead of dusting them with icing sugar. People still loved them but I find that piping them gives a better end result overall (especially in texture).
Martha Stewart Member
Rating: 5 stars
01/08/2017
Made this cookie today. Was very good and just as stated. This is in her book and labeled a crumbly/sandy cookie, and that it was. For me a perfect tea cookie. I just piped them out straight and I made a lemon icing on mine instead of just the sprinkled sugar. Yum!
Martha Stewart Member
Rating: Unrated
12/07/2011
Could these be made in a cookie press? I may give it a shot and report back.
Martha Stewart Member
Rating: Unrated
12/24/2010
great flavor, very light. but beware - if you don't start with soft butter you will not be able to pipe these. tried this first with room temperature butter, impossible to pipe. tried again with a butter a bit softer, worked fine. still a pain to pipe this many though! but look so pretty on the cookie plate, kind of worth it.
Martha Stewart Member
Rating: Unrated
12/06/2010
Love the subtle flavor of these cookies.
If baked
Martha Stewart Member
Rating: Unrated
10/04/2009
My cookies turned out slightly dry. Did anyone else have this issue?
Martha Stewart Member
Rating: Unrated
04/25/2009
The salt is used to enhance the flavor of the cookie. This is a common baking/cooking practice.
Martha Stewart Member
Rating: Unrated
04/23/2009
Looks like an easy cookie recipe with a refreshing citrus flavor. Why use course salt? I think you should use regular salt for a better distribution of it in the recipe and even reduce it to 1/2 or 1/4 tsp. None of my cookie recipes use more than 1/2 tsp with the proportions of unsalted butter, sugar and flour listed above and I consistently get very good results and flavorful cookies. I'll try making this cookie as a simple line or slightly curved "S" shape.
Martha Stewart Member
Rating: Unrated
04/23/2009
Yummmmmm! Lemon and cream cheese. What's not to love.
Martha Stewart Member
Rating: Unrated
12/20/2008
mmmm delicious and delicate! Just make sure you let them cool a bit on the cookie sheet before you transfer them to the cooling rack. Otherwise they will break. Be prepared for a bit of work, as piping that many cookies can be tiring.
Martha Stewart Member
Rating: 5 stars
11/12/2018
I make these every year as they continue to be a crowd pleaser. They are delicious and gorgeous, and although they are time consuming, they are totally worth it. One tip that will make all the difference: you must use softened butter (softer than just room temperature). Otherwise, the dough becomes impossible to pipe. One year when I was impatient with the butter, I had to resort to cutting the dough into round cookies and then used lemon icing instead of dusting them with icing sugar. People still loved them but I find that piping them gives a better end result overall (especially in texture).
Rating: 5 stars
Rating: 5 stars
01/08/2017
Made this cookie today. Was very good and just as stated. This is in her book and labeled a crumbly/sandy cookie, and that it was. For me a perfect tea cookie. I just piped them out straight and I made a lemon icing on mine instead of just the sprinkled sugar. Yum!
Rating: Unrated
12/07/2011
Could these be made in a cookie press? I may give it a shot and report back.
Rating: Unrated
Rating: Unrated
12/24/2010
great flavor, very light. but beware - if you don't start with soft butter you will not be able to pipe these. tried this first with room temperature butter, impossible to pipe. tried again with a butter a bit softer, worked fine. still a pain to pipe this many though! but look so pretty on the cookie plate, kind of worth it.
Rating: Unrated
12/06/2010
Love the subtle flavor of these cookies.
If baked
Rating: Unrated
10/04/2009
My cookies turned out slightly dry. Did anyone else have this issue?
Rating: Unrated
04/25/2009
The salt is used to enhance the flavor of the cookie. This is a common baking/cooking practice.
Rating: Unrated
04/23/2009
Looks like an easy cookie recipe with a refreshing citrus flavor. Why use course salt? I think you should use regular salt for a better distribution of it in the recipe and even reduce it to 1/2 or 1/4 tsp. None of my cookie recipes use more than 1/2 tsp with the proportions of unsalted butter, sugar and flour listed above and I consistently get very good results and flavorful cookies. I'll try making this cookie as a simple line or slightly curved "S" shape.
Yummmmmm! Lemon and cream cheese. What's not to love.
Rating: Unrated
12/20/2008
mmmm delicious and delicate! Just make sure you let them cool a bit on the cookie sheet before you transfer them to the cooling rack. Otherwise they will break. Be prepared for a bit of work, as piping that many cookies can be tiring.
All Reviews for Cream Cheese-Lemon Bows
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cream Cheese-Lemon Bows
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
