| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | About 24 cookies |
| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | About 24 cookies |
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into pieces
- 1/2 cup sour cream
- 1 egg yolk
- 8 ounces cream cheese, at room temperature
- 1 egg
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly grated lemon zest
- Confectioners’ sugar
Instructions
- In a mixer fitted with a paddle attachment, or using your fingers, combine the flour and salt in a large bowl. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. In a mixer fitted with a paddle attachment (or using a hand mixer), mix the sour cream and egg yolk until very smooth. Add the flour mixture and mix until the dough comes together. The dough may feel a little dry. Form into a disk, wrap it in plastic wrap and chill at least 4 hours or overnight. In a bowl, mix the cream cheese, egg, sugar, vanilla and lemon zest. On a work surface thickly dusted with confectioners’ sugar, roll out the pastry to a squarish or rectangular shape, 1/8-inch thick. Using the tip of a sharp knife or a pizza cutter, cut into 3 by 3-inch squares. Place a teaspoon of filling in the center of each square. Lift up one square, gathering the center of the square around the filling into a cup. Hold it in the fingers of one hand. Use the fingers of your other hand to gently push the midpoints of the sides inward, so that the 4 corners become the points of the petals. The cookie will look like a flower that is opening. Place the cookie in a mini muffin cup. Repeat with the remaining squares and refrigerate 30 minutes.
- Preheat the oven to 375 degrees. Bake until light golden brown, 25 to 30 minutes. Let cool in the pan on a wire rack.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 170 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 46 mg |
| Sodium | 65 mg |
| Serving Size | 1 of 24 servings |
| Calories | 170 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 0 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 46 mg |
| Sodium | 65 mg |
Reviews
Waay too sweet, my teeth ached! I even added more lemon juice, some melted butter and some Kosher salt to the icing…still too sweet…and it took a lot longer than shown.
now i admit, i had trouble making these little babies, but it was worth it! i had to keep refridgerating the dough because i was taking too long. i do think the time table is way off base. it took me a long time, but they were devine!
Lemon buttercups are attractive and delicious. They make a great brunch item.