Lemon Butter Cookies

Yield: 24 cookies

INGREDIENTS
2 1/4 c. all-purpose our
1 1/4 tsp. baking powder
3/4 tsp. kosher salt
10 tbsp. butter, softened
1 (8-oz.) block cream cheese, softened
1 1/4 c. granulated sugar
2 large eggs
2 tsp. nely grated lemon zest
1/4 c. fresh lemon juice
1 tsp. pure vanilla extract
10 drops yellow food coloring
3/4 c. powdered sugar

DIRECTIONS
1 In a medium bowl, whisk our, baking powder, and salt.
In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and uffy, about 2 minutes. Beat in eggs, lemon zest and juice, vanilla, and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until rm, at least 2 hours and up to overnight.
2 Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2″ balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2″ apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 18 to 20 minutes.

Transfer to a cooling rack and let cool completely.

ORIGINAL recipe: Delish