All-Purpose Flour	g
Baking Powder	tsp
Kosher Salt	tsp
Butter	g
Cream Cheese	g
Granulated Sugar	g
Eggs
Lemon Zest	tsp
Lemon Juice	ml
Vanilla Extract	tsp
Yellow Food Coloring	drops
Icing Sugar	g

1. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a separate large bowl, using a hand mixer, beat the butter and cream cheese with the sugar for about 2 minutes, until light and fluffy. Add in the eggs, lemon zest, lemon juice, vanilla, and food coloring.
3. Slowly add the dry ingredients, until just combined. Cover bowl with cling film and refrigerate for at least 2 hours, until firm.
4. Preheat oven to 160 °C and prepare a baking sheet with parchment paper. Roll dough into 5 cm balls, then roll in powdered sugar. Let sit for 2 minutes until the sugar is absorbed, then reroll in the powdered sugar (do not shake off excess).
5. Place the balls about 5 cm apart on the prepared baking sheet and bake for about 18-20 minutes, until the cookies crackle and are set but still slightly soft in the center,
6. Transfer to a cooling rack and let cool completely.

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