Makes 3-4 dozen cookies.

2 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup vegetable shortening, softened
1 cup sugar
1 teaspoon vanilla
1 egg
1 tablespoon lemon zest
1 tablespoon milk
1 tablespoon fresh lemon juice

8 ounces PHILADELPHIA Cream Cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
3 1/2 cups confectioner’s sugar
4 – 5 teaspoons fresh lemon juice
Pinch of salt

Begin by preheating your oven to 350 degrees F.

In a large bowl, whisk together the flour, salt, and baking soda. Set aside.

In the bowl of an electric mixer, beat together the butter, vegetable shortening, and sugar until light and fluffy (about five minutes). Then, mix in the vanilla, egg, and lemon zest.

Add the dry ingredients to the mixture and begin to combine. Then add the milk and lemon juice. Mix until just incorporated.

Roll the dough into one-inch sized balls and place on an ungreased baking sheet. Flatten the balls with your hand. Baked for 10-12 minutes or until the cookies just begin to brown. Remove from the oven and allow to cool before frosting.

In the meantime, mix up the frosting. Beat the butter and cream cheese together until smooth. Add the vanilla and a pinch of salt. Next, slowly begin to incorporate the confectioner’s sugar with the mixer on low. Then, add the fresh lemon juice, one teaspoon at a time, until you reach the desired consistency.

Posted By at 2:33 PM
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