Lemon Poppy Seed Cookies (Print Version)

# Ingredients:

01 - 6 oz cream cheese, room temperature (for filling).
02 - 3 tablespoons white sugar (for filling).
03 - 1/2 large lemon zested (for filling).
04 - 2 3/4 cups all-purpose flour.
05 - 1 teaspoon baking soda.
06 - 1 teaspoon salt.
07 - 1 tablespoon poppy seeds.
08 - 1 cup unsalted butter, room temperature.
09 - 1 1/2 cups white sugar.
10 - 1 large egg plus 1 yolk, room temperature.
11 - 2 large lemons zested.
12 - 2 oz cream cheese (for frosting).
13 - 2 tablespoons butter (for frosting).
14 - 1 1/4 cups powdered sugar.
15 - 1 teaspoon vanilla extract.
16 - Yellow and green food dye.

# Instructions:

01 - Beat cream cheese, sugar and lemon zest until creamy. Scoop into 17 dollops and freeze 1-2 hours.
02 - Mix dry ingredients. Beat butter and sugar until fluffy. Add eggs and zest. Mix in dry ingredients until just combined.
03 - Scoop dough, make well, add frozen filling and cover. Place 6 per sheet.
04 - Bake at 350°F for 13-15 minutes until edges are golden. Cool 4 minutes on pan.
05 - Make cream cheese frosting, color yellow and green. Pipe lemon shapes and leaves on cooled cookies.

# Notes:

01 - Use spoon and level method for flour.
02 - Add extra flour for high altitude.
03 - Ingredients should be room temperature.

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