These have a light lemon flavor, not the overpowering LEMON some cookies have. They are soft and not too sweet.
Lemon Cream Cheese Cookies
1/2 c. butter, softened
1/2 c. cream cheese, softened
3/4 c. sugar
2 t. cornstarch
1/2 t. baking soda
1/2 t. salt
1 egg
zest of 3 lemons (about 1-2 T.)
3 T. lemon juice
2 c. flour
1/2 c. powdered sugar
1/2 c. cream cheese, softened
3/4 c. sugar
2 t. cornstarch
1/2 t. baking soda
1/2 t. salt
1 egg
zest of 3 lemons (about 1-2 T.)
3 T. lemon juice
2 c. flour
1/2 c. powdered sugar
Cream butter, cream cheese, sugar, cornstarch, baking soda, and salt until very light and fluffy. Add in egg, lemon zest, and lemon juice. Beat until it all combines. Gently stir in flour until mixed. Dough will be sticky and soft. You can refrigerate it at this point for several hours if it's too hard to handle.
Heat oven to 350°F. Scoop dough (about 2-3 t. per cookie) into balls and drop into powdered sugar. Roll until lightly coated. Place on a greased cookie sheet. Give them room to spread because they will.
Bake for 9-11 minutes, just until they start to brown around the edges. Let cool for 5 minutes before removing from pan.
