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Dairy
Easy
1 Hour, 50 Minutes
Diets 
These are melt-in-your-mouth delicious. I brought them to my daughter who had a baby girl, and she deemed them the most delicious cookie she ever tasted. She then ordered them for the kiddush. I like that they’re portion controlled, unlike a cheesecake, although it’s hard to stop at one!
Yields 30 cookies
1/2 cup butter, at room temperature
full 1/2 cup whipped cream cheese, at room temperature
3/4 cup sugar
1 egg
1 and 1/2 teaspoons Gefen Vanilla Extract
1 teaspoon freshly squeezed lemon juice
1 teaspoon lemon zest (optional, but recommended)
1 and 3/4 cups flour (I use Shibolim White Spelt)
1/2 teaspoon Haddar Baking Powder
scant 1/4 teaspoon salt
1/2 tablespoon whipped cream cheese, at room temperature
1/2 tablespoon freshly squeezed lemon juice
3/4 cup Gefen Confectioners’ Sugar
1 tablespoon milk, divided
lemon zest, for garnish (optional)
Beat the butter, cream cheese, and sugar in an electric mixer until fluffy, scraping down the sides. Add egg, vanilla, lemon juice, and zest, if using. Stir in flour, baking powder, and salt just until combined. Refrigerate for one hour or overnight.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with Gefen Parchment Paper. Prepare a small bowl with water to dip the scoop into between cookies.
Using a medium scoop, form cookies. Place them on the prepared baking sheet. Bake for 13 minutes.
Allow to cool completely before glazing.
Mix cream cheese and lemon juice in a small bowl until smooth. Add the confectioners’ sugar and half the milk and mix. Then add the remaining milk and mix well.
Drizzle glaze over the cookies. Sprinkle with lemon zest, if desired. Allow glaze to harden before freezing.
These cookies freeze well.
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman
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