Lemon Tea Cookies
8 oz. pkg. cream cheese - room temperature
8 oz. unsalted butter - room temperature
Enough flour to make a rollable dough (approx. 2-3 cups)
2 Tbsp fresh lemon juice
2 Tbsp fresh lemon zest
1 C 10X sugar
Preheat oven to 350’
Line cookie sheets with parchment
Beat cheese and butter till fluffy.
Mix in lemon juice and zest
Add flour a bit at a time till it comes together in a soft ball. (Try not to have dough too stiff.)
Refrigerate the dough, covered, at least 30 minutes
Roll the dough to 1/4 inch.
Cut dough into 1 1/2 inch squares.
Arrange on cookie sheet
Bake 12-15 minutes.
Mix Sugar and Limoncello to med-thin consistency
While still warm, drizzle cookies lightly with sugar mix