Cream Cheese Lemon Cookies

Random Wednesday post....

I was gardening yesterday and decided to yank...yes yank some lemons off of my tree. 

Starting some new mint plants by cutting off some sprigs and sticking them in water.  Roots will grow in about a week.

Have you tried Jones coffee?

I made these cookies a while ago but never posted them. 

Before they went into the oven.

Cream Cheese Lemon Cookies

recipe by Martha Stewart

3 Cups flour

1 teaspoon baking powder

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter at room temperature

3 ounces of cream cheese at room temperature

1 cup sugar

1 egg

2 teaspoons of grated lemon zest

2 Tablespoons of fresh lemon juice

powdered sugar

Preheat oven to 375 F.

1.  In a bowl, sift together flour, baking powder, and salt.

2.  In the kitchen aid (any mixer will work fine) bowl, put the butter and cream cheese with the paddle attachment and mix on medium speed until creamy.  Add the sugar and mix.  Then add the egg, lemon juice, and lemon zest and mix well.  Reduce the speed to low and add the dry ingredients.  Mix well.

3.  Add the dough into a pastry bag with a ribbed French tip (Martha suggests Ateco 865.  You can use any size).  Then pipe out in any shape you like.  Martha pipes hers into a bow.  I thought it was too much work so I made mine into a fat S.  You can even pipe straight lines.  Space the cookie dough about 1 inch apart.

4.  Bake for about 12 minutes or until they are golden brown on the bottom.  Cool on a wire rack then sprinkle with powdered sugar.