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Cream Cheese Lemon Cookies

lemon-cookies-9

Prep Time: 15 Minutes

Cook Time: 12 minutes

Total Time: 27 Minutes

Yield: 18 cookies

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lemon-cookies-9

Ingredients

  • 1/2 C. Crisco® All-Vegetable Shortening
  • 4 oz. cream cheese, softened
  • 1/4 C. granulated sugar
  • 1 egg
  • 2 C. all-purpose flour
  • 1 tsp. Rumford® Baking Powder
  • 1/4 tsp. salt
  • 1 lemon, zested and juiced
  • powdered sugar

Directions

  1. Preheat oven to 350°F. and grease 2 cookie sheets.
  2. Cream shortening and cream cheese until well blended; add sugar gradually, creaming until light and fluffy.
  3. Add the egg, 1 tsp. lemon juice, and all of the lemon zest; blend well.
  4. Sift flour, baking powder, and salt together. Add to creamed mixture, mixing well.
  5. Scoop dough out into 18 equal portions; roll each in your hand to form a smooth ball of dough,  then press them gently onto the baking sheet with the palm of your hand.
  6. Bake for 10-12 minutes. The bottoms of cookies should be slightly browned when done.
  7. Optional: Measure out remaining lemon juice. Add 1 Tbsp. of powdered sugar for each tsp. of lemon juice. Mix well to form a glaze. If desired, add 1 drop of yellow food coloring.
  8. When the cookies are cool enough to handle, dip the tops in the glaze or drizzle it over each cookie.

Cream Cheese Lemon Cookies

lemon-cookies-9

Prep Time: 15 Minutes

Cook Time: 12 minutes

Total Time: 27 Minutes

Yield: 18 cookies

Ingredients

  • 1/2 C. Crisco® All-Vegetable Shortening
  • 4 oz. cream cheese, softened
  • 1/4 C. granulated sugar
  • 1 egg
  • 2 C. all-purpose flour
  • 1 tsp. Rumford® Baking Powder
  • 1/4 tsp. salt
  • 1 lemon, zested and juiced
  • powdered sugar

Directions

  1. Preheat oven to 350°F. and grease 2 cookie sheets.
  2. Cream shortening and cream cheese until well blended; add sugar gradually, creaming until light and fluffy.
  3. Add the egg, 1 tsp. lemon juice, and all of the lemon zest; blend well.
  4. Sift flour, baking powder, and salt together. Add to creamed mixture, mixing well.
  5. Scoop dough out into 18 equal portions; roll each in your hand to form a smooth ball of dough,  then press them gently onto the baking sheet with the palm of your hand.
  6. Bake for 10-12 minutes. The bottoms of cookies should be slightly browned when done.
  7. Optional: Measure out remaining lemon juice. Add 1 Tbsp. of powdered sugar for each tsp. of lemon juice. Mix well to form a glaze. If desired, add 1 drop of yellow food coloring.
  8. When the cookies are cool enough to handle, dip the tops in the glaze or drizzle it over each cookie.

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