Lemon Cream Cookies (Print Version)

# Ingredients:

01 - Granulated sugar, 1 cup (206g).
02 - Fresh lemons, zest of 2.
03 - Cream cheese, softened, 3 ounces (86g).
04 - Unsalted butter, softened, 8 ounces (226g).
05 - Large egg yolk, room temperature, 1.
06 - Fresh lemon juice, 1 teaspoon.
07 - Salt, 1/8 teaspoon.
08 - Vanilla extract, 1 teaspoon.
09 - All-purpose flour, 2 2/3 cups (337g).
10 - For filling: Unsalted butter, softened, 1/2 cup (113g).
11 - For filling: Powdered sugar, 1 2/3 cups (190g).
12 - For filling: Vanilla extract, 1/2 teaspoon.
13 - For filling: Lemon zest of 1 lemon.
14 - For filling: Fresh lemon juice, 1 tablespoon.

# Instructions:

01 - Heat oven to 350°F. Draw 1.5-inch circles on parchment paper and flip over on baking sheets.
02 - Process half the sugar with lemon zest in food processor until well combined and yellow.
03 - Beat cream cheese, butter, lemon sugar, remaining sugar, egg yolk, lemon juice, salt and vanilla until fluffy, 3-4 minutes.
04 - Mix in flour in three additions, scraping bowl as needed.
05 - Transfer dough to pastry bag with large tip. Pipe 1.5-inch rounds using drawn circles as guides.

# Notes:

01 - Dough should be soft for easy piping.
02 - Can warm dough if needed for piping.
03 - Cookies must be uniform size for best results.

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