Buttery Lemon Cookies



1 cup (2 sticks) butter
1 package (8 oz.) cream cheese
1 tablespoon sugar
1 egg yolk
1 tablespoon lemon juice
1 tablespoon lemon zest (grated peel)
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 cup powdered sugar



Combine butter, cream cheese, sugar, lemon juice and zest. Beat in egg yolk. Add flour and baking powder gradually. Once ingredients are mixed thoroughly, refrigerate the bowl of dough for at least 2 hours. Then roll it out on a floured surface to about 1/4-inch thick. Various cookie cutters work well with this dough, or you can form circles by hand. Place on cookie sheets at least 1/2 inch apart. Bake 10 to 12 minutes, until lightly browned on the edges. Cool on wire racks and dust with powdered sugar.


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