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Directions:
Beat butter and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Stir in 1/2 cup sugar and the lemon peel. Gradually stir in flour. Cover and refrigerate about 2 hours or until firm. Prepare Carrot Press.
Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with Carrot Press dipped into sugar. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack.
Carrot Press:
Cut carrot, about 1 1/2 inches in diameter, into 2-inch lengths. Cut decorative design about 1/8 inch deep in cut end of carrot, using small, sharp knife, tip of vegetable peeler or other small, sharp kitchen tool.
Serving Size : 60
Per serving: 54 Calories (kcal); 4g Total Fat; (59% calories from fat); 1g Protein; 5g Carbohydrate; 2mg Cholesterol; 40mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTE:
Here's a tip to remember when making dough into balls: Using a level measuring tablespoon of dough will create a perfect 1-inch ball.
Nutr. Assoc. : 4098 0 0 0 0 2130706543 0
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