Recipe information
Yield
makes enough for 20 hand pies
Ingredients
3
cups all-purpose flour
1
/4 teaspoon baking soda
1
teaspoon baking powder
1
/2 teaspoon salt
2
teaspoons finely grated lemon zest
1
/2 cup (1 stick) unsalted butter, room temperature
1
cup sugar
1
large egg
3
ounces cream cheese, room temperature
2
tablespoons low-fat buttermilk
1
teaspoon pure vanilla extract
Need to make a substitution?
Preparation
Step 1
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and zest.
Step 2
With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Add egg, and beat until just combined. Add cream cheese, buttermilk, and vanilla; beat until well combined. Add reserved flour mixture, and beat until smooth. Form dough into a ball, and cover with plastic wrap; flatten into a disk, and refrigerate 1 hour or up to overnight, or freeze up to 1 month (thaw in refrigerator before using).