Because, ya know,
Once you are baking cookies, there are bound to be things like butter and sugar around, this recipe make no attempt whatsoever to be anything but rich and decadent.
Oh, and yummy.
Preheat oven to 350
Cream together until smooth
1 cup butter (two sticks)
3 ounces of cream cheese
1 cup of sugar
1 egg yolk
1/2 tsp lemon juice
1 tsp MINIMUM finely grated fresh lemon peel.
(frankly, the more the better – I've put in as much as 4, but I like them very lemony.)
You can make lemonade with the grated lemons.
Beat mixture until light
2 1/2 cups shifted white flour
1/2 tsp salt
You can either press through cookie press, if you have one and are feeling handy.
Or scoop a generous 2 tablespoon ball with a melon-baller, and push flat.
Or chill, roll into an inch diameter log and slice.
Just depends on how finicky you are feeling.
Bake at 350 for approximately 15 minutes, or until edges are lightly browned, but cookie itself is still light.
Let cool, preferably on a rack, preferably don't sample too many – though any that get too browned, or not browned enough, or possibly not perfectly shaped, are fair game.