Lemon Cream Cheese Cookies

By Diana Rattray

southernfood.about.com

Lemon Cream Cheese Cookies -- 

Photo © Diana Rattray

These cookies are bursting with lemon flavor, and they are easy to prepare. Here's a large picture of these cookies.

Cook Time: 11 minutes

Total Time: 11 minutes

Yield: Makes About 3 Dozen

Ingredients:

• 2 cups all-purpose flour, 9 ounces
• 1 teaspoon baking powder
• 4 ounces (8 tablespoons) salted butter, softened
• 4 ounces cream cheese, room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 1/2 teaspoon lemon extract
• 1 tablespoon finely grated lemon zest
• 2 tablespoons lemon juice
• Lemon Icing
• 1 1/2 cups confectioners' sugar
• 3 tablespoons fresh lemon juice
• 2 to 3 teaspoons finely grated lemon zest

Preparation:

Heat the oven to 350°. Line baking sheets with parchment paper or silicone baking mat.

Combine the flour with the baking powder. Set aside.

In a large mixing bowl with electric mixer, beat the butter and cream cheese until light, about 1 minute. Add the sugar and beat for about 3 minutes, until light and fluffy. Beat in the egg and 1 tablespoon lemon zest. Stir in the flour, 2 tablespoons of lemon juice, and lemon extract. Beat until well blended.

Drop the cookie dough onto the prepared baking sheets with a small cookie scoop or tablespoon. With the bottom of a glass coated with sugar, flatten each cookie mound just slightly.

Bake for 10 to 12 minutes, until bottoms are lightly browned.

Cool slightly on racks and drizzle each cookie with a scant teaspoon of lemon icing (directions below).

Lemon Icing: 
Combine confectioners' sugar, 3 tablespoons lemon juice, and 2 to 3 teaspoons of lemon zest. Stir until well blended.

Makes about 3 dozen cookies.