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Enjoy these cookies inspired by delicious langues-de-chat, delicate French tea cookies.
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I love these with coffee, tea, or even with rich hot chocolate - perfect for dipping as you sip!
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Or, you could even dip the cookies into melted chocolate or caramel.
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Preheat the oven to 350 degrees F.
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Add the butter, cream cheese, sugar and vanilla to the bowl of a stand mixer.
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Beat on medium-high speed until creamy, about 1 minute.
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In a separate bowl, whisk together the flour, baking powder and salt.
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On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended.
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Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.
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Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off.
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Pipe 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet.
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Bake for 12 to 14 minutes, or until golden brown.
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Repeat with the other batches.
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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.
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Serve with tea or coffee, or just nibble...addictive!
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Cook's Note: To butter cookie purists: these are also delicious without the zest!
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*Note: This recipe has been updated as of December 8, 2009.
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Vegan Variation:
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Preheat the oven to 350 degrees F.
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Add the margarine, vegan cream cheese, sugar, and vanilla to the bowl of a stand mixer.
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Beat on medium-high speed until creamy, about 1 minute.
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(The mixture will look a little separated at this point.
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No worries, it comes together - scrape down the sides of the bowl.)
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In a separate bowl, whisk together the flour, baking powder and salt.
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On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended.
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Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters.
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Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off.
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Pipe 2-inch long strips about 2-inches apart on a cold unlined baking sheet.
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Bake for 12 to 14 minutes, or until golden brown.
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Repeat with the other batches.
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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.
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Serve with tea or coffee, or just nibble...addictive!
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Inactive Prep Time:
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Ease of preparation: easy
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*Note: This recipe has been updated as of December 8, 2009.
