Recipe: Lemon Drops with Lemon Cream Cheese Frosting

Lemon Drops with Lemon Cream Cheese Frosting
alt.cooking/Chris (2001)
Makes 48

1/2 cup butter
1/2 cup shortening
3/4 cup white sugar
1 tablespoon lemon zest
1/3 cup milk
2 cups all-purpose flour

Preheat oven to 375 degrees F (190 degrees C).

Beat butter and shortening with an electric mixer on high for 30 seconds. Add sugar and lemon peel; beat until combined. Beat in milk.

Beat in as much flour as you can, stir in remaining flour. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.

Bake for about 10 minutes or till edges are lightly browned. Cool on wire racks. Frost with Lemon Cream Cheese Frosting. Store, covered, in the refrigerator

Lemon Cream Cheese Frosting
4 ounces cream cheese
1/4 cup butter, softened
1 cup confectioners' sugar
2 tablespoons lemon juice
2 1/4 cups confectioners' sugar
4 drops yellow food coloring

Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.

Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring. Spread on Lemon Drop cookies.