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.