Lemon Straws

By: Michael Hastings - Journal Food Editor
Yield: 4 dozen

Recipe Swap has been looking for a recipe for lemon straws for months.
Thanks go to Sarah Forbes Hamilton of Kernersville for finally putting
an end to the search.

"When I moved to the area in 1998, my mother and I were visiting a
local shop and tried some 'lemon straws.' My mother being a baker and
both of us foodies - but more specifically recipe-a-holics - my mother
and I spent the next eight years trying to find a recipe for 'lemon
straws,'" Hamilton wrote.

Fortunately, she recently found one on Southern Living's online message
boards.

"Anyone who's ever spent years looking for a recipe will understand why
I thought I'd share it," Hamilton wrote.


Lemon Straws

1 cup butter
3 ounces cream cheese
1 cup granulated sugar
1 egg, beaten
1 Tablespoon lemon juice
1 teaspoon grated lemon rind
Few drops yellow food coloring
2 1/2 cups cake flour
1 teaspoon baking powder

Blend together butter and cream cheese; add sugar and cream thoroughly
until fluffy. Combine egg, lemon juice , lemon rind and yellow food
coloring. Add to butter mixture until well blended. Sift the flour and
baking powder together; add to creamed mixture. Mix until well blended.
Place dough in refrigerator, and chill for about 10 minutes.

Heat oven to 375 degrees. Force 2-inch ribbon strips through cookie
press onto ungreased baking sheets. (See Note.) Bake 8 to 10 minutes or
until lightly browned.

Note: The dough straws also can be shaped by hand. To do so, roll the
dough until just a bit thicker than 1/8-inch thick (but less than 1/4
inch). Cut with a sharp knife or zigzag pastry wheel into strips 1/2
-inch wide, then cut the strips so they are 2 inches long. Gently twist
each strip before transferring to a baking sheet.

Source:
<http://www.journalnow.com/servlet/Satellite?pagename=WSJ%2FHTMLPage%2FWSJ_HTMLPage&c =HTMLPage&cid=1149189591193>


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