Lemon Decorator Cookies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup butter or margarine -- softened

1 (3 ounce) package cream cheese -- softened

1/2 cup sugar

1 tablespoon grated lemon peel

2 cups all-purpose flour

Carrot Press -- (see Directions)

Sugar

Beat butter and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Stir in 1/2 cup sugar and the lemon peel. Gradually stir in flour. Cover and refrigerate about 2 hours or until firm. Prepare Carrot Press.

Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with Carrot Press dipped into sugar. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack.

Carrot Press:

Cut carrot, about 1 1/2 inches in diameter, into 2-inch lengths. Cut decorative design about 1/8 inch deep in cut end of carrot, using small, sharp knife, tip of vegetable peeler or other small, sharp kitchen tool.

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