This was another new one I tried out this year. We all decided after taking a bite, Grandpa would like these! My dad really likes an intense lemon so these cookies are right up his alley.
For the cookies:
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/4 tsp. salt
- 2 sticks unsalted butter, softened and cut into 16 pieces
- 2 tbsp. cream cheese, room temperature
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
For the glaze:
- 1 cup powdered sugar
- 5-6 tsp. fresh lemon juice
- small pinch of salt
- bright yellow colored sugar for sprinkling
Place flour, sugar, and salt in a large bowl and mix on low until just combined, approximately 10 seconds. With the mixer running on low, add 1 piece of butter at a time dropping them in about 3 seconds apart. After all butter is added, continue to mix for 1-2 minutes until mixture resembles moist crumbs. Beat in cream cheese, vanilla and lemon extracts, and beat for 30 seconds until it forms a large clump.
Using your hands, knead together 3-4 times to form a large ball. Divide into two equal pieces, pressing into a slightly flattened disc, wrap in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375 degrees. Using one section of dough at a time, roll out to 1/4 inch thickness on a lightly floured surface and cut cookies using desired shape. Place on a baking sheet and bake for 8-10 minutes. Allow to cool 2-3 minutes on baking sheet and then transfer to wire rack to cool completely.
Whisk together the powdered sugar, 5 tsps. of lemon juice, and salt. If consistency needs more lemon juice, add additional tsp. for easier spreadability. Spread on cooled cookies and sprinkle with yellow colored sugar. Let glaze set for 30 minutes prior to serving.