Preparation: 3 hours
Cook Time: 20 minutes
Makes: 20-25 small cookies
Ingredients:
2 cups of flour
1.5 tsp of baking powder
½ tsp of salt
¾ cup of softened butter
8 oz block of softened cream cheese
¾ cup of sugar
2 eggs
Zest from 3 meyer lemons
¼ cup of freshly squeezed lemon juice
1 tsp of vanilla extract
Powdered sugar to coat
Instructions:
- In a bowl, mix together flour, baking powder and salt and set aside.
- Using an electric whisk, cream together butter, cream cheese and sugar until the mixture is fluffy.
- Then add eggs, lemon zest, lemon juice and vanilla extract. Mix together and scrape down the sides until mixture is well combined.
- Now add in the dry ingredients and mix together until the batter reaches a thick and sticky consistency. Try to not overmix.
- Chill the batter in the fridge for at least 2-3 hours or overnight.
- Once batter is chilled, preheat your oven to 325 degrees Fahrenheit and line two baking sheets with parchment paper.
- Roll out the cookie dough to the size of a golf ball and heavily cover in powdered sugar.
- Place cookie dough on lined baking sheets, separating each cookie a couple inches apart.
- Bake cookies in the oven for 20 minutes. *Length of baking time varies from oven to oven.
- Let the cookies cool for a few minutes before transferring to a wire rack to cool completely.
- *Optional: Dust more powdered sugar on top of cookies
