Raspberry-Lemon Crisps

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King Arthur Flour


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*These cookies may be flavored in many different ways. If you don't care for raspberry-lemon, try any of the other interesting flavors and extracts.

In a large bowl, cream together the butter, cream cheese, sugar, salt, baking powder, baking soda and flavorings, beating till the mixture is well-combined. Add the egg, beating until light and fluffy. Stir in the flour, mixing till the dough is cohesive.

Working with one half at a time, roll the dough out to 1/8-inch thickness. Cut it into your favorite shapes with a cookie cutter. Sprinkle with sparkling sugar (color of your choice), if desired (or ice them after they're baked).

Bake the cookies in a preheated 350°F oven for 8 to 10 minutes, or until they're a very light brown. Remove them from the oven, and cool them completely on a rack. Cookies can be iced with the following glaze, if desired.

In a medium-sized mixing bowl, whisk together the dry ingredients. Add 1/3 cup of cool water, lemon oil and raspberry flavor. Beat on slow speed for 4 to 5 minutes. Add more water, 1 tablespoon at a time, mixing well after each addition, until the glaze i

Dip the cooled cookies in the glaze, then sweep a spatula over the top of each cookie to remove the excess. Place them on a wire rack for several hours (or overnight) to let the glaze harden and dry.

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