Cream Cheese Flower Cookies

I adapted this Cream Cheese Lemon Bow Cookies from Martha Steward Cookies Holiday .Instead of the Bow shape as shown in her video ,I make flower shape cookies using Wilton's Tips M1 with pipping bag.I also omit the lemon zest and juice all together..I dunno why I never like cookies that combine cream cheese with lemon flavor..Well,I guess it's up to individual preferences..I think this flower shape soft cookies is suitable and cute to present to friends and family as Christmas gift not to said it's taste soft and delicious!

Ingredients Cream Cheese-Lemon Bows - Martha Stewart Recipes


1 cup unsalted butter (2 sticks), softened
4 ounces cream cheese,(1/2 block)room temperature
1 cup granulated sugar
1 large egg
3 cups all-purpose flour, sifted
1 teaspoon baking powder
3/4 teaspoon coarse salt
Confectioners' sugar, for sprinkling
some color button sprinkle for deco
or cashew nut as topping

Method:

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) or Wilton M1. Holding tip very close to the surface, pipe circle 1 inch 2 round onto baking sheets lined with parchment paper; space 1 inch apart.
3: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, top with cashew nut or colorful button sprinkle and sprinkle with confectioners' sugar.
4: Cookies can be stored in airtight containers at room temperature up to 3 days.