- 1 stick butter (½ cup), at room temperature
- 3 ounces low fat plain cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- Zest + 2-3 T. juice from 1 lemon
- 1 cup all-purpose flour
- ½ teaspoon salt
Preheat the oven to 350 degrees F. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, cream cheese, and granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes. Add the lemon zest and vanilla, and mix to combine. Slowly add the flour and salt until just incorporated, then give the bowl a good scrape and the mixture a quick stir to make sure everything is mixed in. Add the lemon juice and stir. Use enough juice to keep the dough from crumbling when formed into cookies.
Drop the dough into rounded tablespoons (I used a small cookie scoop) about 1 ½ inches apart on baking sheets lined with parchment or silicone baking mats. Bake for 13-15 minutes, until the edges turn a nice golden brown. Cool the cookies for 2 minutes on the cookie sheet, then transfer them to a wire rack to cool completely. Store in an air-tight container for up to a week or freeze for longer storage.
- Yields: 3 dozen (1 - 1.5") cookies
- Preparation Time: 40 minutes