Citrus Trio Butter Dipping Cookies Recipes

CITRUS TRIO BUTTER DIPPING COOKIES MOCK2

Citrus Trio Butter Dipping Cookies Mock2 image

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.

Provided by Melissa d'Arabian : Food Network

Time 44m

Yield approximately 60 cookies

Number Of Ingredients 15

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 1/2 teaspoons vanilla extract
Finley grated zest from 1 1emon

Steps:

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!
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!

CITRUS COOKIES

Citrus Cookies image

Dress up convenient refrigerated cookie dough to create these sweet treats. The orange and lemon cookies taste like the sunny citrus slices they resemble. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 9

Ingredients

1 tube (18 ounces) refrigerated sugar cookie dough
2 teaspoons grated orange zest
2 teaspoons orange extract
Orange and yellow paste food coloring
2 teaspoons grated lemon zest
2 teaspoons lemon extract
Sugar
1/2 cup vanilla frosting
Orange and yellow colored sugar

Steps:

Divide cookie dough in half. Place one half in a small bowl. Add the orange zest, orange extract and orange food coloring and mix well. Stir in the lemon zest, lemon extract and yellow food coloring to the remaining dough and mix well. Cover and refrigerate for 2 hours or until firm., Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray, then dip in granulated sugar. , Flatten dough balls, redipping glass in sugar as needed. Bake at 375° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely., Cut a small hole in the corner of a small plastic bag; add frosting. Pipe circle of frosting on cookie tops; dip in colored sugar. Pipe lines of frosting for citrus sections.

Nutrition Facts : Calories 243 calories, Fat 11g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.

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