Lemon Cheese Logs

These cookies are one of our longstanding staples. My brother commented that they are his favorite among all the varieties we make. They are crispy, melt-in-your mouth delicacies that are fun to make and are especially appealing to make with children because the dough is firm enough to be easily handled; and who doesn’t like dipping almost anything in chocolate and sprinkles?

Lemon Cheese Logs

• 1 cup sugar
• 1 cup unsalted butter
• 1 small package (3 ounces) cream cheese, softened
• 1 egg yolk
• 2-1/2 cups all-purpose flour (I use Ceresota or Hecker’s)
• 1 cup finely chopped walnuts
• 1/2 tsp. salt
• 1/2 tsp. grated lemon peel (use a microplane)
• 1 small package (6 ounces) semi-sweet chocolate morsels, melted
• colored decorating sprinkles

Cream sugar, butter and cream cheese in large mixer bowl until light and fluffy. Beat in the egg yolk. Stir in flour, walnuts, salt and lemon peel. Refrigerate covered at least two hours.

Heat oven to 325°F. Shape about 1 Tbsp. of the dough into a log, one inch long. Repeat with remaining dough.

Place on ungreased baking sheets. Bake until light brown, about 12 minutes in conventional oven; about 8 minutes in a convection oven. Cool on wire racks.

Dip ends of logs in chocolate; dip chocolate coated ends into decorating sprinkles. Let stand on wire racks until chocolate sets.

Can be frozen, stacked between layers of waxed paper in airtight containers. Makes about 8 dozen.