LEMON CREAM CHEESE COOKIES RECIPES RECIPES

Steps:

• Heat oven to 350°F. Let dough stand at room temperature 10 minutes to soften. Line large cookie sheets with cooking parchment paper.
• In large bowl, break up cookie dough. Add cream cheese, flour and 2 teaspoons of the lemon peel; stir with spoon or hands until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls. Place 2 inches apart on cookie sheets.
• Bake 12 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Meanwhile, in medium bowl, stir powdered sugar and lemon juice until smooth. Frost cookies; sprinkle with remaining 1 teaspoon grated lemon peel. Store in airtight container.

Steps:

• Heat oven to 350°F. Spray large cookie sheet with cooking spray. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
• Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.
• Starting with 1 long side of rectangle, roll up; pinch edge to seal.
• With serrated knife, cut into 12 slices.
• Arrange slices on cookie sheet in a circle, overlapping slightly.
• Bake 15 to 20 minutes or until golden brown. In small bowl, mix Glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring.