Stuffed lemon cookies recipe

 Stuffed lemon cookies recipe 

 Ingredients

For the Cookies

• 2 1/2 cups all-purpose flour1/
• 2 tsp baking soda 
• 1/2 tsp salt
• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• Zest of 2 lemons
• 2 tbsp lemon juice

For the Filling

• 4 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1 tbsp lemon juice
• Zest of 1 lemon

Instructions

 In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

 In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.

 Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.

 Gradually add the flour mixture to the butter mixture, mixing until just combined. Do not overmix.

 Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.

 In a small bowl, beat the softened cream cheese, powdered sugar, lemon juice, and lemon zest until smooth and well combined.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop out a tablespoon of dough and flatten it in your hand. Place a teaspoon of the cream cheese filling in the center and fold the dough around it, sealing the edges. Roll gently into a ball and place on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.

 Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely