3 oz Cream cheese; softened
3/4 c Granulated sugar
1 tb Lemon peel; grated
2 c All-purpose flour
1/4 ts Salt
In a large bowl with electric mixer at medium speed, beat butter, cream
cheese, sugar and lemon peel until light and fluffy; with mixer at low
speed, beat in flour and salt to blend well. Flatten dough to disk shape;
refrigerate wrapped in plastic, 30 minutes. Work with 1/4 dough at a time;
keep remainder refrigerated. Heat oven to 350`F. Roll dough out to 1/8 or
1/4-inch thickness on lightly floured surface and cut into desired shapes;
or, mold into shapes. Place on ungreased cookie sheets, spacing about 1
inch apart; bake 10 to 15 minutes, depending on thickness of dough, until
light browned. Cool completely on wire racks. Store in airtight container.
Makes 2 to 6 dozen cookies, depending on size.