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Snappy Lemon Cookies




Source of Recipe


Internet


List of Ingredients




1 cup butter or margarine (softened)
1 cup sugar
1 (3-ounce) package cream cheese (softened)
1 egg yolk
2 tablespoons ReaLemon Lemon Juice from Concentrate
1 teaspoon vanilla extract
1/2 teaspoon salt
2-1/4 cups unsifted flour


Recipe



Lemon Glaze
With mixer, beat together 4 cups unsifted confectioners' sugar and 1/4 cup ReaLemon Lemon Juice from Concentrate. (Add additional lemon juice in small amounts for a thinner consistency, if desired.) Divide glaze and tint with food coloring, if desired. (Makes 1-1/3 cups.)

Combine all ingredients except flour and Lemon Glaze with mixer. Beat until well blended. Beat in flour.

Divide dough in half. Wrap in plastic wrap and chill for at least one hour.

On well-floured surface, knead one dough portion into a smooth ball. Roll dough into 1/8-inch thickness. Cut into desired shapes. Place one inch apart on ungreased baking sheets.

Bake in preheated 375 degree oven 7 to 10 minutes or until lightly browned around edges. Cool. Repeat with dough scraps and remaining dough. Decorate with Lemon Glaze. Store tightly covered. Makes about 5 dozen 2-inch cookies.

Tip:
For easy decorating, fill small plastic sandwich bag with glaze. Snip corner of bag and drizzle over cookies. Use edible decorations as desired.