1/2 cup salted butter, softened
1 package (8 ounces) cream cheese, softened
1 teaspoon fresh lemon zest
1-1/2 cups granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon extract
2-1/4 cups all-purpose flour
1/2 cup confectioners sugar
3 teaspoons baking powder
Topping: 1/2 cup confectioners' sugar, for rolling cookie dough in
Preheat oven to 350°F.
In a large bowl using a hand-held mixer, beat butter, cream cheese, lemon zest, and granulated sugar until blended.
Add in egg, vanilla, and lemon extract.
Add in flour, baking powder, and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture.
Using a 2-tablespoon cookie scoop, scoop dough and then roll in the remaining 1/2 cup of confectioners’ sugar.
Place approximately 6 dough balls on parchment paper-lined baking sheets. (Cookies will spread.)
Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes cooling on the pan (they will be soft!) place on cooling racks to cool completely.
Recipe from my sister Ann Marie (Marmee) Mullen
If you want to store baked cookies, grab a large flat plastic container and place a layer of parchment or wax paper on the bottom. Set cookies down, place another layer of wax or parchment, then another layer of cookies. Set a slice of bread (it will get very dry but the cookies will remain moist) in the container and close. Be eaten within 3 days.
