2 1/2 c All-Purpose Flour
1 c Sugar
1 stick Unsalted Butter, softened
1/4 c Cream Cheese, softened
1/4 c Lemon Juice
1 lg Egg, room temperature
1 1/2 tbsp Lemon Zest
2 tsp Cornstarch
1 tsp Vanilla Extract
1 tsp Baking Soda
1/4 tsp Salt
3/4 c Powdered Sugar
1/2 tbsp Milk
1/2 tbsp Lemon Juice
In a large bowl or mixer, cream together butter and cream cheese until smooth, then mix in sugar and beat until creamy. Working one at a time, mix in eggs, then vanilla extract, and beat until fluffy and lightened in color. 5-6 minutes.
In a medium bowl, combine flour, lemon zest, cornstarch, baking soda and salt.
Alternate between adding the flour mixture and the lemon juice to the cream cheese mixture, beginning and ending with the dry ingredients.
Mix until a rough dough comes together. If needed, add a little more flour so dough isnít sticky. Wrap dough in plastic wrap, then refrigerate for 1-2 hours, or until chilled.
When ready to bake, preheat oven to 350ļ F.
Line 2 baking sheets with parchment paper, and use a tablespoon or ice cream scoop to scoop cookie dough. Roll dough between your hands to create balls, then transfer to lined baking sheets.
Place baking sheets in oven and bake for 10-12 minutes, or until edges are just starting to brown and pull away from baking sheet. Remove cookies from oven and let cool completely.
To make icing: whisk together powdered sugar, milk and lemon juice until smooth. Add more or less powdered sugar depending on how thick you want your icing. Once cookies are cool, drizzle icing over them and let set before serving.