4-oz pkg cream cheese (room temperature)
1/3 C soft butter
½ C sugar
2 T grated lemon rind
2t lemon juice
1C sifted all purpose flour
2 t baking powder
¼ t salt
¾ C crushed corn flakes
1. Blend cream cheese, butter and sugar, creaming until fluffy. Stir in
lemon rind and juice.
2. Sift flour, baking powder and salt together. Add to cream cheese
mixture and sitr until blended and smooth. Chill about 1 hour.
(overnight in the freezer would be better)
3. Heat oven to 350F
4. Shape dough into small balls about 1 inch in diameter. Roll each
ball in corn flakes. Put on ungreased cookie sheet. Bake 12 to 15
minutes or until set but not brown
5. Makes 2 ½ to 3 dozen cookies