Lemon Cream Cheese Cookies

I have been making these cookies for so long that I do not remember where I originally found the recipe. The delicious lemon flavor is great anytime of the year. One of my sister’s favorite’s.

Since this recipe calls for the ribbon attachment of a cookie press they come out really thin. I guess you could roll the dough into a log and slice thinly after it has been chilled. It might be the same or who knows even better. I have never deviated from the directions. I am sure it would be great either way. It’s all about the flavor of the dough.

Lemon Cream Cheese Cookies

Ingredients:

Cookie Dough:

• 2 1/2 cups sifted flour
• 1 tsp baking powder
• 1 cup softened butter
• 1 3-oz pkg. softened cream cheese
• 1 cup granulated sugar
• 1 egg
• 1 tsp grated lemon rind
• 1 tbsp lemon juice

Glaze:

• 1 cup confectioner’s sugar
• 2 tbsp lemon juice

Directions:

1. Heat oven to 375.
2. Sift flour with baking powder.
3. Mix butter with cream cheese. Add granulated sugar and mix thoroughly. Add egg, lemon rind and 1 tbsp lemon juice; mix well.
4. Combine with flour mixture.
5. Chill for about 1/2 hour.
6. Force through ribbon disk in a cookie press onto an un-greased cold cookie sheet.
7. Bake for 8 to 10 minutes until golden.
8. Mix the confectioners sugar with 2 tbsp lemon juice.
9. When cookies are cool dip one end of each into the glaze. (I like to use a pastry brush to spread the glaze over half of the cookie lengthwise)