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



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How would you rate this recipe?
  • jessicamar1229442
    12 NOV, 2018
    I make these every year as they continue to be a crowd pleaser. They are delicious and gorgeous, and although they are time consuming, they are totally worth it. One tip that will make all the difference: you must use softened butter (softer than just room temperature). Otherwise, the dough becomes impossible to pipe. One year when I was impatient with the butter, I had to resort to cutting the dough into round cookies and then used lemon icing instead of dusting them with icing sugar. People still loved them but I find that piping them gives a better end result overall (especially in texture).
  • 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.

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