Lemon Coolers

I decided to frost these cookies, as they seemed rather dry to me. It made all the difference in the world. A very tender, delicate cookie.


1  cup  unsalted butter, softened
1/2  cup  sugar
2  Tbs  grated lemon peel
1  egg yolk
2  tsp  lemon extract
1/4  tsp  salt
2-1/2  cups  flour


Lemon Cream Cheese Frosting

3  Tbs  butter, room temperature
1/2  cup  cream cheese, softened
1-1/2  cups  powdered sugar
1-1/2  tsp  lemon extract
 2  Tbs  half & half or milk

Preheat oven to 375°
Cream butter; gradually add sugar and beat until fluffy. Beat in lemon peel, egg yolk, lemon extract and salt. Add flour and stir just until blended. Roll into balls. Place 3" apart on an ungreased baking sheet. Dip bottom of a glass into sugar. Press down onto dough, flattening into 1/4" thick rounds.

Bake until edges begin to brown, about 10 minutes. Transfer cookies to racks and cool.
Frost with lemon cream cheese icing.