½ cup unsalted butter, room temperature 1(8-ounce) package of cream cheese, room temperature 1 teaspoon fresh lemon zest 1 tablespoon fresh lemon juice 1 ½ cups granulated sugar 2 eggs, room temperature 1 teaspoon lemon extract 1 teaspoon vanilla extract 2 ½ cups all-purpose flour 1 cup powdered sugar, divided 3 teaspoons baking powder 1/2 tsp salt Cream your butter, cream cheese, lemon zest & juice. Add granulated sugar & cream together. Add eggs & extracts. In a separate bowl, combine dry ingredients (including 1/2 of the powdered sugar). Add to your cream cheese mixture. Refrigerate dough for 30 minutes. Scoop dough into remaining powder sugar & coat. Bake at 350° for 11-13 minutes. We left some plain, add dried culinary lavender to some & topped a few with a glaze of lemon juice, lemon zest & powdered sugar.