Lemon Butter Cookies from Scratch

Ingredients

• 2-1/4 cups all-purpose flour
• 2 tsp baking powder
• 1 x 8 oz package cream cheese
• 1 stick unsalted butter
• 1-1/2 cups granulated sugar
• 2 Tbsp fresly grated lemon zest from 2 lemons
• 1-1/2 Tbsp freshly squeezed lemon juice
• 1 tsp pure vanila extract
• 1/8 tsp lemon oil
• 1/8 tsp natural yellow food coloring
• 1 tsp salt
• 1 large egg + 1 egg yolk
• 1 cup confectioners' sugar, sifted, for rolling and dusting

Instructions

1. In a medium bowl, whisk flour and baking powder. Set aside.
2. Using electric mixer, cream together cream cheese and butter until well blended.
Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt – mix all ingredients well.
Add egg and egg yolk and beat in well until creamy and light.
3. On low speed, gradually add flour mixture and mix until fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
4. Preheat oven to 325F. Line 2 baking sheets with parchment paper. Place confectioner's sugar in a small bowl and set aside.
5. Take the cooled dough from the fridge and make 1-inch balls by rolling dough between palms of hands. Roll these small balls in confectioners' sugar. Place dough balls on baking sheets at least 2 inches apart.
6. Bake in preheated oven for about 14 minutes. Do not overbake. The cookies will be still soft in the centers. The underside of teh cookies should be only very lightly browned.
7. Cool the cookies and dust with confectioners' sugar.