1 cup butter or margarine
1 cup sugar
1 (3 0z.) pkg. cream cheese, softened
1 egg yolk
2 tablespoons lemon juice
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups unsifted flour
*Lemon Glaze (recipe follows)
Combine all ingredients except flour and lemon glaze; with mixer, beat until smooth.
Beat in flour. Divide dough in half; wrap in plastic wrap and chill for at least 1 hour.
On well-floured surface, knead one dough portion into a smooth ball. Roll dough to 1/8-inch
thickness. Cut into desired shapes and place 1 inch apart on ungreased cookie sheets.
Bake in a preheated 375 degree oven 7 to 10 minutes or until lightly browned around the
edges. Cool. Repeat with dough scraps and the remaining dough. Decorate with the
Lemon Glaze and sprinkles. Store tightly covered.
With mixer, beat together 4 cups unsifted confectioners' sugar and 1/4 cup lemon juice. Divide glaze and tint with food colorings if desired.
Yield: about 5 dozen cookies
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