Citrus Trio Butter Dipping Cookies Recipes

CITRUS COOKIES

Steps:

• Cream together butter or margarine and sugar. Add salt, zest, juice, and food coloring. Mix until well blended.
• Add flour a half cup at a time, mixing well. Dough should ball up when finished. Shape into a cylinder about 2 1/2 inches in diameter. Chill for 4 hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Slice into 24 cookies and bake on cookie sheet 6 to 8 minutes.

CITRUS TRIO BUTTER DIPPING COOKIES MOCK2

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!