Cream Cheese Meltaways with a Lemon Glaze

I've made these cookies on a handful of occasions, and most of the time people are impressed by the name alone. They aren't as hard to make as they sound. Just make sure you have enough powdered sugar before you start. If you want to make them a little heathier use the 1/3 less fat cream cheese.

Cream Cheese Meltaways

1 1/4 cup all purpose Flour

1/2 cup Cornstarch

1/8 teaspoon Salt

1 cup Powdered Sugar

1/2 cup butter (softened to room temp)

1/4 cup (2 ounces) Cream Cheese (softened to room temperature)

1 teaspoon Vanilla Extract

Preheat oven to 375 degrees

Whisk together flour, cornstarch, salt in a bowl. Set aside.

Cream together the powdered sugar, butter, cheese and vanilla until light and fuffy. (I normally do it by hand but a mixer at medium speed for 3-4 min works too)

Add Flour mixture and stir until just combined to a very crumbly/dry dough. Press the dough together into a rough 1 inch ball shape. I normally get somehwere around 20-30 cookies depending on how small I make them.

Place 2 inches apart on baking sheets and bake for 10 minutes or until lightly browned on the bottom. Let cool on pans for a few minutes before moving to wire cooling racks.

When cool; dip the tops of the cookies in the lemon glaze and let set on wire racks at least 20 minutes.

Lemon Glaze

1 3/4 cups powdered sugar

1/4 cup of lemon juice

Whisk together in a small bowl until smooth, you may need to add more lemon juice or powdered sugar. Use this for dipping once the meltaways are cool.

Happy cooking!