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Cream Cheese-Lemon Bows

These bows are piped, baked, and dusted with confectioners' sugar. Replace the confectioners' sugar with golden luster dust to make the cookies featured on "Martha Stewart's Holiday Open House."

Cream Cheese-Lemon Bows

Source: Holiday Cookies 2005


  • 1 cup unsalted butter, (2 sticks), softened
  • 3 ounces cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons lemon zest, finely chopped
  • 2 tablespoons fresh lemon juice
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • Confectioners' sugar, for sprinkling


  1. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, lemon zest, and lemon juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.

  2. Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough. Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar. Cookies can be stored in airtight containers at room temperature up to 3 days.

Reviews (8)

  • Gwynster 7 Dec, 2011

    Could these be made in a cookie press? I may give it a shot and report back.

  • emmyc313 24 Dec, 2010

    great flavor, very light. but beware - if you don't start with soft butter you will not be able to pipe these. tried this first with room temperature butter, impossible to pipe. tried again with a butter a bit softer, worked fine. still a pain to pipe this many though! but look so pretty on the cookie plate, kind of worth it.

  • CathyGodfrey 6 Dec, 2010

    Love the subtle flavor of these cookies.

    If baked

  • nestickradt 4 Oct, 2009

    My cookies turned out slightly dry. Did anyone else have this issue?

  • jacsbri 25 Apr, 2009

    The salt is used to enhance the flavor of the cookie. This is a common baking/cooking practice.

  • 1950cookielady 23 Apr, 2009

    Looks like an easy cookie recipe with a refreshing citrus flavor. Why use course salt? I think you should use regular salt for a better distribution of it in the recipe and even reduce it to 1/2 or 1/4 tsp. None of my cookie recipes use more than 1/2 tsp with the proportions of unsalted butter, sugar and flour listed above and I consistently get very good results and flavorful cookies. I'll try making this cookie as a simple line or slightly curved "S" shape.

  • euni 23 Apr, 2009

    Yummmmmm! Lemon and cream cheese. What's not to love.

  • crawpl3 20 Dec, 2008

    mmmm delicious and delicate! Just make sure you let them cool a bit on the cookie sheet before you transfer them to the cooling rack. Otherwise they will break. Be prepared for a bit of work, as piping that many cookies can be tiring.

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