I fancied a change from all of the chocolate and caramel in my life this weekend. Trust me to go off chocolate over Easter. Anyway I settled on some lemony iced biscuits to give myself a sweet treat with the freshness that I had been craving.
Cream Cheese Meltaways
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/8 teaspoon salt
1 cup powdered sugar
1/2 cup butter, softened
60g block-style cream cheese, softened
1 teaspoon vanilla extract
1 3/4 cups powdered sugar
1/4 cup fresh lemon juice
Preheat oven to 190C. To prepare cookies, combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk.
Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add flour mixture; stir until just combined (dough will be dry and crumbly). Shape dough into 36, 2.5cm, balls.
When shaping, do not try to form perfectly smooth balls.
If the dough is handled too much, the cookies will become heavy and dense.
Place balls 5cm apart on baking sheets.
Bake for 10 minutes or until bottoms of cookies are lightly browned. (they barely brown on the top but brow quicker on the bottoms, remove them before you think they are ready)
Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks.
To prepare glaze, combine 1 3/4 cups powdered sugar and lemon juice, stirring with a whisk until smooth.
Dip tops of cookies in glaze; place on wire racks.
Let cookies stand for 30 minutes or until glaze is set.
The icing was intensely lemony when they were made, which was wonderful, this eased off after a couple of days but they were still delicious. The biscuit is very soft, a bit like a melting moment.