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Cream Cheese Cookies

Yield Makes 4 1/2 to 5 dozen
Use the smallest holes of a grater to grate lemon rind; be careful not to get the bitter white flesh that's underneath the yellow skin.


  • 1 cup butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract

How to Make It

  1. Stir together butter and cream cheese in a large bowl until smooth; stir in sugar and remaining ingredients. Drop by teaspoonfuls onto ungreased baking sheets.

  2. Bake at 350° for 13 to 15 minutes or until light brown. Remove to wire racks to cool.

  3. NOTE: For easier stirring, allow cream cheese to soften at room temperature for 30 minutes, or unwrap and microwave for 15 to 20 seconds at HIGH.

  4. Cream Cheese-Chocolate Chip Cookies: Omit lemon rind, and add 1 cup semisweet chocolate morsels. Bake as directed.