Lemon Sugar Cookies Recipe
Ingredients
| 1 tablespoon plus 1 teaspoon instant coffee granules, divided | ||
| Hot water | 2 1/2 Teaspoon, divided | |
| 1/4 cup light process cream cheese product | ||
| Powdered sugar | 2 Teaspoon | |
| Margarine | 1/4 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla extract | 1/2 Teaspoon | |
| 1 1/2 cups plus 2 tablespoons sifted cake flour | ||
| Unsweetened cocoa | 2 Tablespoon | |
| Baking soda | 1/2 Teaspoon | |
Directions
Dissolve 1 teaspoon coffee granules in 1/2 Teaspoon hot water add cream cheese and powdered sugar, beating until smooth.
Set aside.
Dissolve remaining 1 tablespoon coffee granules in 2 teaspoons hot water; set aside.
Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg and vanilla; beat well.
Combine flour, cocoa, and soda; add to creamed mixture, mixing well.
Chill dough at least 30 minutes.
Shape dough into 3/4-inch balls, place 2 inches apart on ungreased cookie sheets.
Press thumb into each cookie, leaving an indentation.
Bake at 350° for 8 minutes.
Remove to wire racks.
Spoon 1/4 teaspoon reserved cream cheese mixture into each cookie indentation, and let cool completely.
Set aside.
Dissolve remaining 1 tablespoon coffee granules in 2 teaspoons hot water; set aside.
Cream margarine; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg and vanilla; beat well.
Combine flour, cocoa, and soda; add to creamed mixture, mixing well.
Chill dough at least 30 minutes.
Shape dough into 3/4-inch balls, place 2 inches apart on ungreased cookie sheets.
Press thumb into each cookie, leaving an indentation.
Bake at 350° for 8 minutes.
Remove to wire racks.
Spoon 1/4 teaspoon reserved cream cheese mixture into each cookie indentation, and let cool completely.
Chef
