Curd cookies "Citrus trio"

Ingredients:

Cookie

• 1 cup unsalted butter, chilled but not straight from the refrigerator
• 120g cream cheese, chilled but not straight from the fridge
• 1 cup of sugar
• 1 tsp vanilla extract
• 1 and 3/4 cups premium flour
• 1/4 tsp baking powder
• A pinch of salt
• Finely grated zest of 1 lime
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon

Vegan cottage cheese cookies

• 220 g margarine, chilled but not straight from the refrigerator
• 120g vegan cream cheese, chilled but not straight from the fridge
• 1 cup of sugar
• 1.5 tsp vanilla extract
• 1 and 3/4 cups premium flour
• 1/4 tsp baking powder
• A pinch of salt
• Finely grated zest of 1 lime
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon

Preparation:

1. Enjoy these cookies, inspired by delicious "cat's tongues," a delicate French teatime cookie. I love them with coffee, tea, or even thick hot chocolate—perfect for dipping! Or you can even dip the cookies in melted chocolate or caramel.
2. Preheat oven to 175°C.
3. Place the butter, cream cheese, sugar, and vanilla in the bowl of a stand mixer. Beat on medium-high speed until smooth, about 1 minute.
   
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture on low speed and mix. Divide the batter among 3 bowls and gently fold in 1 zest per bowl, creating a citrus-flavored dough.
4. Spoon the dough into pastry bags fitted with a 0.5 cm tip, or into heavy-duty plastic bags with the corners snipped off. Pipe 5 cm-long strips onto a cold, unlined baking sheet, spacing them about 5 cm apart. Bake for 12-14 minutes, or until golden brown. Bake other flavors in the same manner.
5. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then use a spatula to transfer them to a wire rack and let them cool completely. Those who prefer plain butter cookies can skip the zest; they're just as delicious without it! Serve with tea, coffee, or just to nibble on... these cookies are addictive!

6. Vegan cottage cheese cookies

   
   In the bowl of a stand mixer, combine the margarine, vegan cream cheese, sugar, and vanilla. Beat on medium-high speed until smooth, about 1 minute.At this point, the mixture will separate a little. Don't worry—it'll work. Scrape the mixture down the sides of the bowl.).
7. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture on low speed and mix. Divide the batter among 3 bowls and gently fold in 1 zest per bowl, creating a citrus-flavored dough.
8. Preheat oven to 175°C.
9. Place the dough into pastry bags fitted with a 0.5 cm tip, or into heavy-duty plastic bags with the corners snipped off. Pipe 5 cm-long strips onto a cold, unlined baking sheet, spacing them about 5 cm apart.
10. Bake for 12-14 minutes or until golden brown. Bake the other flavors the same way. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then use a spatula to transfer them to a wire rack and let them cool completely.