Lemon Cutout Cookies

  It's time for Christmas baking again! This year's menu included Chocolate-Dipped Orange Peels, Sables and World Peace Cookies, and, for the first time in a long time, Festive Lemon Cutout Cookies. I would make these with my mom and aunt for our Cookiefests, but since they're labor intensive, I haven't made them on my own. Since the girls are old enough to wield  frosting bags, I decided to make a few batches this year.

From Minus Minions

I really like the hint of lemon in the dough. The cream cheese keeps them somewhat soft, which means they're probably not too stable for shipping. I did have breaking issues with my larger Christmas tree cutter, but it got better once the cookies were well cooled.

Half the cookies were frosted and half I sprinkled with decor before baking. I  didn't make the lemon glaze this time, using instead the Betty Crocker cookie icing. I set out a bunch of fun decorations, out wax paper down for a work surface and we had a great (sugar-fueled) time. 

Festive Lemon Cutout Cookies

1 cup butter, softened

3 oz. cream cheese, softened

2 Tbs. RealLemon lemon juice

1/4 tsp. salt

1cup sugar

1egg yolk

1 tsp. vanilla

2 1/4 cups unsifted flour

Combine all ingredients, except flour, beat with mixer until well blended. Beat in flour.

Divide dough in half, wrap in plastic and chill at least 1 hour.

On a well-floured surface, knead one dough portion into a smooth ball. Roll dough to 1/8" thickness. Cut into shapes. Place 1" apart on an ungreased cookie sheet.

Bake in a preheated 375 degree oven, 7 to 10 minutes or until lightly browned at edges. Cool. Repeat with remaining dough. Decorate with Lemon Glaze. Store tightly covered.

Lemon Glaze

With mixer, best 4 cups unsifted powdered sugar and 1/4 cup RealLemon lemon juice. Divide glaze and tint with food coloring.