Lemon Cream Cheese Cookies

From the kitchen of: Dawn Corbin
This is a double batch and will yield 150 cookies

6 c. flour
4 tsp. baking powder
1/2 tsp. salt
1 c. butter flavored Crisco
1 c. butter, softened
6 oz. softened cream cheese
2 c. sugar
4 egg yolks
4 tsp. lemon extract
1 tsp. lemon juice
touch of yellow food coloring

colored sprinkles for topping

Preheat oven to 350°F. Mix flour, baking powder, and salt, set aside. In mixing bowl cream shortening, butter, and cream cheese until fluffy. Gradually add sugar beating continuously. Beat in egg yolks, lemon extract, and juice. Add flour mixture and beat. Use cookie press as per manufacturer's directions. Decorate as desired with sprinkles. Bake on un-greased cookie sheet, 13 minutes or till slightly tan around the edges.

We prefer these to any other Lemon cream cheese cookie recipe I have.

Notes: Without a cookie press you would need to shape them by hand. About 1&1/2 inches across and 1/4 to 1/2 inches high.