Curd cookies "Citrus trio"

Votes: 5

Time: 45 min.
Complexity: easily
Quantity: 60 cookies

These buttery, crumbly cookies are made with butter and cream cheese and come in several flavors: simple creamy, or refreshing orange, lemon, and lime. Bake them with any of the suggested citrus fruits, adding the appropriate zest to the dough, and enjoy them with your favorite hot drink, dipping your cookies in it. The recipe also includes a vegan option using margarine and plant-based cream cheese. A treat everyone will love.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

1 cup unsalted butter, chilled but not straight from the refrigerator
120g cream cheese, chilled but not straight from the fridge
1 cup of sugar
1 tsp vanilla extract
1 and 3/4 cups premium flour
1/4 tsp baking powder
A pinch of salt
Finely grated zest of 1 lime
Finely grated zest of 1 orange
Finely grated zest of 1 lemon

Vegan cottage cheese cookies

220 g margarine, chilled but not straight from the refrigerator
120g vegan cream cheese, chilled but not straight from the fridge
1 cup of sugar
1.5 tsp vanilla extract
1 and 3/4 cups premium flour
1/4 tsp baking powder
A pinch of salt
Finely grated zest of 1 lime
Finely grated zest of 1 orange
Finely grated zest of 1 lemon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, cream cheese, Orange zest, lemon zest, lime zest

Cooking the dish according to the recipe:

Enjoy these cookies, inspired by delicious "cat's tongues," a delicate French teatime cookie. I love them with coffee, tea, or even thick hot chocolate—perfect for dipping! Or you can even dip the cookies in melted chocolate or caramel.
Preheat oven to 175°C.

Place the butter, cream cheese, sugar, and vanilla in the bowl of a stand mixer. Beat on medium-high speed until smooth, about 1 minute.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture on low speed and mix. Divide the batter among 3 bowls and gently fold in 1 zest per bowl, creating a citrus-flavored dough.
Spoon the dough into pastry bags fitted with a 0.5 cm tip, or into heavy-duty plastic bags with the corners snipped off. Pipe 5 cm-long strips onto a cold, unlined baking sheet, spacing them about 5 cm apart. Bake for 12-14 minutes, or until golden brown. Bake other flavors in the same manner.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then use a spatula to transfer them to a wire rack and let them cool completely. Those who prefer plain butter cookies can skip the zest; they're just as delicious without it! Serve with tea, coffee, or just to nibble on... these cookies are addictive!
Vegan cottage cheese cookies

In the bowl of a stand mixer, combine the margarine, vegan cream cheese, sugar, and vanilla. Beat on medium-high speed until smooth, about 1 minute.At this point, the mixture will separate a little. Don't worry—it'll work. Scrape the mixture down the sides of the bowl.).
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture on low speed and mix. Divide the batter among 3 bowls and gently fold in 1 zest per bowl, creating a citrus-flavored dough.
Preheat oven to 175°C.
Place the dough into pastry bags fitted with a 0.5 cm tip, or into heavy-duty plastic bags with the corners snipped off. Pipe 5 cm-long strips onto a cold, unlined baking sheet, spacing them about 5 cm apart.
Bake for 12-14 minutes or until golden brown. Bake the other flavors the same way. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then use a spatula to transfer them to a wire rack and let them cool completely.