These cookies are really a cross between a cake and a cookie, as if a slice of lemon cake merged with a soft-batch chewy sugar cookie. I like to undertake mine a bit to retain the chewiness and prevent them from becoming too cakey. If you can't get your hands on fiori di sicilia (a fantastically delicious mixed citrus and vanilla extract that's traditionally used to flavor panettone), citrus zest and vanilla are a fine substitute (use 1 teaspoon vanilla and 1 tablespoon fresh lemon zest). —Posie (Harwood) Brien
2 1/2 cups
1 1/2 cups
cream cheese, at room temperature
(1 stick) butter, at room temperature
fiori di sicilia flavoring
In This Recipe
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, cream the sugar, cream cheese, and butter until light and fluffy. Add the egg and fiori di sicilia (or substitute 1 teaspoon vanilla and 1 tablespoon fresh lemon zest) and mix well.
Add the dry ingredients to the wet, and mix until just combined. Chill the dough for at least 15 minutes.
Scoop the dough by heaping spoonfuls (or make rounded 2"-wide balls) onto the prepared baking sheet. Press the tops down slightly to flatten and bake for about 10 minutes, or until the edges are barely golden brown. They will look slightly too soft; that's okay!
I like to press the tops of the cookies down when they come out of the oven -- you can use the back of a spoon for this. It keeps them from staying puffy as they cool and makes the end result slightly more chewy.