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Cream Cheese Meltaways With Lemon Glaze (From Cooking Light)

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“I found this a few years ago in Cooking Light. I made these for a holiday cookie exchange and everyone loved them. They were easy to make in bulk and extremely tasty. The recipe recommends that you avoid handling the dough too much or the dough will become heavy and dense.”
READY IN:
25mins
SERVES:
36
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 375 degrees.
  2. 2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk.
  3. 3. 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 (1 inch) balls. Place balls 2 inches apart on baking sheets. Bake at 375 for 10 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks.
  4. 4. 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 glze is set.

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