Lemon Stampers

Steps

• 1

  In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in sugar and lemon peel. Gradually stir in flour. Cover; refrigerate about 2 hours or until firm.
• 2

  Heat oven to 375°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart. "Stamp" balls to about 1/4-inch thickness using a potato masher, the bottom of a glass, the bumpy side of a meat mallet, the end of an empty spool of thread or a cookie press, dipping first into additional sugar.
• 3

  Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.