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Cream Cheese-Lemon Bows


These festive bows are piped, baked, and dusted with confectioners' sugar.


  • 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 Add a comment

  • digeorge15gmai
    8 JAN, 2017
    Made this cookie today. Was very good and just as stated. This is in her book and labeled a crumbly/sandy cookie, and that it was. For me a perfect tea cookie. I just piped them out straight and I made a lemon icing on mine instead of just the sprinkled sugar. Yum!
  • MS112604308
    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.
  • MS11826012
    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.