1 and 3/4 cupall purpose floursifted before you measure
For the glaze 1 1/2 cups powdered sugar 3 tablespoons lemon juice 1 lemon, zested
1 and 1/2cupspowdered sugar
For the cookies
Preheat oven to 350 degrees F. Line baking sheet with parchment paper or a Silpat mat.
Cream together butter and cream cheese with electric mixer. Add the sugar and beat for 1 minute. Add the egg and beat to combine. Add extracts and beat until combined. Add the baking powder and flour, mixing until combined.
Once the dough is mixed together, refrigerate it for at least an hour.
Using a spring release scoop that holds 1 and 1/2 tablespoons of dough, scoop out cookies and place on the cookie sheet. Use the bottom of a glass dipped in flour to gently flatten the balls. Don't flatten too much or the cookies won't puff up.
Bake for 9-11 minutes. Watch closely and do not overcook. Pull them out of the oven when you see the underside edges turning golden! This might vary for your oven and altitude.
For the glaze
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Whisk until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank you, Paula