• 1 cup butter or margerine softened
• 1 package (3 oz) cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon grated lemon peel
• 2 cups all-purpose flour

1. In a 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 degrees 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 cooling rack. Cool and ice with cream cheese frosting, if desired.