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
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).
