My Marmalade Cookies – a delicious recipe with cream cheese, butter, lemon rind, flour, sugar, strawberry preserves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream together the cream cheese and butter until light and smooth, add lemon rind.
2
Combine flour and sugar (I never sift it).
3
Add half the flour mixture to the cream cheese mixture.
4
Stir in remaining flour.
5
Roll out dough onto a lightly floured board and roll to 1/8 inch thick.
6
(I usually have to knead the doll a little more before rolling out).
7
Cut dough with cookie cutter.
8
Spoon about 1/2 teaspoons of preserves in center of each shape.
9
If using pinwheel cutter, fold over the sides to make the pinwheel.
10
If using circles, form to a triangle by folding in three edges and pinch edges gently.
11
Bake at 375 degreed for about 12-14 minutes.
12
Cool cookies on tray for a few minutes and move to rack to cool completely.
13
May be stored in a tin.
14
Last about a week (there will be no need to, these usually get devoured).
427
kcal
Calories
32
g
Fat
32
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (3 ounce) package cream cheese, ½ cup butter, softened, ½ teaspoon grated lemon rind, 1 cup all-purpose flour, plus more for surface (to roll out), and more.
Yes, My Marmalade Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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