In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy. Add the eggs, one at a time, and beat until golden. Add the cream cheese and beat until well incorporated. Add the flavorings and lemon zest.
Mix the flour, baking powder and salt in a separate bowl then add, bit by bit, to the butter/sugar mixture until fully incorporated.
Refrigerate the dough for at least an hour, preferably overnight.
Heat the oven to 350°F. Divide the dough into smaller balls and roll out ¼ to 1/8 inch thickness. Cut out cookies.
Bake cookies for 8-12 minutes, depending on thickness. Let cool before icing or decorating.
Mix first 4 ingredients together until blended and smooth. Divide into smaller containers and add food coloring as desired. Use paint set size brushes to decorate as you wish.
Ingredients
Directions
In the bowl of a stand mixer, cream the butter and add the sugar. Cream until light and fluffy. Add the eggs, one at a time, and beat until golden. Add the cream cheese and beat until well incorporated. Add the flavorings and lemon zest.
Mix the flour, baking powder and salt in a separate bowl then add, bit by bit, to the butter/sugar mixture until fully incorporated.
Refrigerate the dough for at least an hour, preferably overnight.
Heat the oven to 350°F. Divide the dough into smaller balls and roll out ¼ to 1/8 inch thickness. Cut out cookies.
Bake cookies for 8-12 minutes, depending on thickness. Let cool before icing or decorating.
Mix first 4 ingredients together until blended and smooth. Divide into smaller containers and add food coloring as desired. Use paint set size brushes to decorate as you wish.