Saturday, June 2, 2012

Lovely Lemon Straws

As a Southern girl, I love my Cheese Straws! Those crispy
cheesy nibbles that you find at all the ladies' gatherings! But
there's another nibble that I adore, and it's not savory but 
sweet, and it's one of my teatime favorites - 

These delicious cookies contain both lemon juice and 
lemon zest, and I top mine with a drizzle of lemon icing!! 
They're crispy on the outside and tender on the inside and 
just as fun and irresistible as their savory sidekick!
In order to make these you'll need a cookie press with a
star disc. I tried these first using a piping bag with a star
tip and burst 2 bags before deciding to switch to my cookie
press. The dough in this recipe is just too stiff for a piping

The cookie dough comes together easily, then you 
fill the cookie press with the dough and press 2" lengths
onto a parchment lined baking sheet. Bake cookies 
8-10 minutes, or until lightly browned.
 I made a simple lemon icing and drizzled it over
the baked and cooled cookies. So good!!
The lemon icing hardens after a few minutes, then you can
transfer the straws to a pretty dish, glass or cake stand.

I like to serve several of these lemon straws with 
teacups filled with a fresh fruit salad! Perfect!



For the cookies:

1 cup (2 sticks) butter, room temperature
3 oz cream cheese, room temperature
1 cup granulated sugar
1 egg, beaten
1 tablespoon freshly squeezed lemon juice
zest of one organic lemon (or one lemon well washed)
yellow food coloring (I used 3 drops)
2 1/2 cups all purpose flour
1 teaspoon baking powder

For the icing:

2 cups powdered sugar (icing sugar), sifted
enough freshly squeezed lemon juice to
make a drizzling consistency


With a mixer, blend butter and cream cheese
together, then add sugar a third at a time and
cream until fluffy.

In a separate bowl, combine the egg, lemon juice, 
lemon zest and yellow food coloring. Add to butter
mixture until well blended.

Sift the flour and baking powder together and add
to the creamed mixture. Mix until well combined.
Fill cookie press with mixture and force 2-inch 
strips onto a parchment lined baking sheet.

Bake at 375 degrees F for 8-10 minutes or
until lightly browned. Cool completely.
Combine icing ingredients and drizzle over
cooled cookies. Let icing Harden and serve.


(This post was updated 4/21/18. The original
post date was 6/2/2012.)


  1. These look and sound great can't wait to try them out...I was just inside a drawer in the kitchen and found a cookie dispenser with different shapes...I had forgotten Mom found it at the second hand store...and I just stuck it off in the drawer still in the bag it came in...thinking I would wash it up later...perfect for this...and try for your music..Have a great evening and Sunday..with love Janice...ty..

  2. I love these little lemon straws! Where did you find the little chick egg holders? Everything looks so cute together!


    Tiffany @

    1. Thanks so much Tiffany! I got the egg holders from Ebay. You might also check Etsy. 💗