3/4cupbutter or margarine, softened,
1 (3 oz.)packagecream cheese, softened,
2tablespoonsgrated lemon peel,
1tablespoonfreshly squeezed lemon juice,
*yellow sugar crystals,
1In a large bowl, with electric mixer at medium speed, beat butter, cream cheese, sugar, lemon peel, and lemon juice until light and fluffy.
2With mixer at low speed, beat flour and salt; blend well.
3Flatten dough to disk shape; refrigerate, wrapped in plastic for at least 30 minutes.
4Heat oven to 350 degrees.
5Work with one-fourth of dough at a time; keeping remainder refrigerated.
6Roll out to 1/4-inch thickness; cut into 2 inch rounds.
7Press end of chopstick or wooden skewer into cookies in decorative pattern, or use coarse end of meat mallet lightly pressed into dough to make a pattern.
8Sprinkle with yellow sugar crystals.
9Bake 10 to 12 minutes, spacing about 1 inch apart on ungreased cookie sheets.
10Cool completely on wire racks.
11Store in an air-tight container.
No Nutritional Information Available