2cupsall-purpose flour or measure-for-measure gluten-free flour
1teaspoonfresh-squeezed lemon juice
12candied red cherries
12candied green cherries
1to 2 Tablespoonsfresh-squeezed lemon juice
Pre-heat the oven to 350℉.
Add 4 ounces of cream cheese and ½ cup butter to the mixing bowl and beat until creamy.
Gradually add in 1 cup sugar and beat until the mixture is light in color and fluffy, 2 to 3 minutes.
Beat in the egg yolk, 1 teaspoon of lemon rind and 1 teaspoon of lemon juice.
Reduce the mixer speed to low and add the flour slowly. Beat just until combined.
Scoop out enough dough to make a 1 inch ball.
Place the cookie dough balls 2 inches apart on the parchment-covered cookie sheet.
Use the bottom of a glass to flatten the cookies into a 1½" disc that is about ½" thick.
Press half a candied cherry into the center of each cookie.
Bake at 350℉ for 12 to 15 minutes, or until the bottoms are barely brown.
Remove from the oven and let cool for a minute or two on the cookie sheet.
Move the cookies to a wire cooling rack to let cool completely.
How To Make Lemon Glaze
Stir together 1½ cups sifted powdered sugar with 1 to 2 Tablespoons lemon juice adding enough of the juice until the glaze is thick, but still easy to pour.
Drizzle the glaze over the cookies and let stand until it sets.
Don't beat the cookie dough too much once the flour has been added. This will prevent the cookies from being too tough.
Using a melon baller or a very small cookie scoop is the easiest way to scoop the right amount of dough for each cookie.
Using parchment paper on the cookie sheet prevents the bottoms of the cookies from browning too much, keeps the cookies from spreading and makes sure they don't stick to the pan.
If you don't have parchment paper, you can bake the cookies on an ungreased cookie sheet. After you have all of the cookies arranged on the sheet, put it in the refrigerator for about an hour before baking to prevent them from spreading too much.
These cream cheese cookies can be stored in an airtight containers in the refrigerator for up to 5 days or in the freezer for up to 2 months.