Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemon Straws
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- #56280
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup butter
3 ounces cream cheese
1 cup granulated sugar
1 egg, beaten
1 tablespoon lemon juice
1 teaspoon grated lemon rind
3 drops yellow food coloring (or as needed)
2 1/2 cups cake flour
1 teaspoon baking powder
directions
Blend together butter and cream cheese. Add sugar and cream thoroughly until fluffy.
Combine egg, lemon juice, lemon rind and yellow food coloring. Add to butter mixture until well blended.
Sift the flour and baking powder together; add to creamed mixture. Mix until well blended. Place dough in refrigerator, and chill for about 10 minutes.
Heat oven to 375 degrees F.
Force 2-inch ribbon strips through cookie press onto ungreased baking sheets. Bake 8 to 10 minutes or until lightly browned.
NOTE: The dough straws also can be shaped by hand. To do so, roll the dough until just a bit thicker than 1/8-inch thick (but less than 1/4-inch).
Cut with a sharp knife or zigzag pastry wheel into strips 1/2-inch wide, then cut the strips so they are 2 inches long. Gently twist each strip before transferring to a baking sheet.
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nutrition data
Nutritional data has not been calculated yet.
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