Cream Cheese Drop Cookies

Preparation info

  • Difficulty

    Easy

  • Makes

    4 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Lemon and cheese flavors blend tastily

Ingredients

  • ¾ c. butter
  • 1 (3 oz.) pkg. cream cheese
  • 1 c. sifted confectioners sugar
  • 1 tblsp. lemon juice
  • 1 tsp. vanilla
  • 2 tsp. grated lemon peel
  • 2 c. sifted cake flour
  • 1 c. chopped pecans
  • Sifted confectioners sugar (for rolling)

Method

  • Cream butter and cream cheese until light and fluffy. Gradually add 1 c. confectioners sugar, beating thoroughly. Stir in lemon juice, vanilla and lemon peel. Add flour and mix well. Stir in nuts.
  • Drop by scant teaspoonfuls about 2" apart onto ungreased baking sheet. Bake in slow oven (300°) about 25 minutes, until set but not brown. While hot roll in sifted confectioners sugar. Cool on racks.