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Prep 0min
Total2hr9min
Servings5
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Ingredients
1
cup butter or margarine, softened
1
package (3 ounces) cream cheese, softened
1/2
cup sugar
1
tablespoon grated lemon peel
2
cups Gold Medal™ all-purpose flour
Large carrots
Additional sugar
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Steps
1
Mix butter and cream cheese in large bowl. Stir in 1/2 cup sugar and the lemon peel. Gradually stir in flour. Cover and refrigerate about 2 hours or until firm. Make Carrot Press.
2
Heat oven to 375°F. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with Carrot Press dipped in sugar. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack.
Carrot Press:
Cut 1 1/2-inch-diameter carrot into 2-inch lengths. Cut decorative design about 1/8 inch deep in cut end of carrot, using a small, sharp knife, the tip of a vegetable peeler or another small, sharp kitchen tool.
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Pressing balls of dough with the smooth bottom of a drinking glass can be used to smooth over the cookie pressing process.
Make it easy! Fun cookie presses are available at most stores that carry baking supplies.
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Nutrition Facts
Serving Size:1 Serving
Calories
60
Calories from Fat
35
Total Fat
4 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
25 mg
Potassium
5 mg
Total Carbohydrate
5 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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