3/4 cup sugar
1 1/2 cups of flour
1/2 tsp. baking powder
1/2 cup butter, cold, cut into 1-inch pieces
2 tbsps. lemon juice
1 large egg yolk
Lemon glaze

Lemon Glaze:
1 tbsp. cream cheese, softened
2 tbsps. lemon juice
1 1/2 cups confectioner's sugar


Combine sugar, flour, and baking powder in a food processor bowl; pulse to combine (about 10 1-second pulses).
Add butter, pulse until mixture looks like fine cornmeal (about 15 1-second pulses).
Add lemon juice and egg yolk. Process until dough begins to form into ball, 15 to 20 seconds.
Remove dough and wrap in plastic wrap, refrigerate 1 hour.
After dough has chilled, preheat oven to 350 degrees.
Shape dough into 1-inch balls and place on lightly greased baking sheet.
Bake for 15 to 18 minutes.
Remove cookies to wire racks to cool. When cookies have cooled completely, spread each with 1/2 tsp. glaze.

Lemon Glaze:
Whisk together cream cheese and lemon juice in a small mixing bowl.
Add sugar and whisk until smooth.

Yields: about 3/4 cup