2/3 c. butter, softened
1 c. sugar
1 egg
1 (3 oz.) pkg. cream cheese, softened
1 tsp. grated lemon peel
1/2 tsp. lemon juice
2 c. Gold Medal flour
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. baking soda
Orange marmalade
Easy Creamy Icing (below)

Beat butter, sugar, egg, cheese, lemon peel and lemon juice until light and fluffy. Stir flour, baking powder, salt and soda thoroughly into butter mixture. Cover; chill at least 3 hours.

Heat oven to 350 degrees. Roll about 1/4 of dough at a time 1/8 inch thick on floured board. (Keep remaining dough chilled.) Cut into 1-inch rounds.

Place half the rounds on lightly greased baking sheet. Spoon about 1/4 teaspoon marmalade on center of each round; cover with remaining rounds. Press edges with floured finger to seal. Bake 8 to 10 minutes or until edges are light brown. Cool; frost with Easy Creamy Icing. About 7 dozen cookies.

Do not use self-rising flour in this recipe.

EASY CREAMY ICING:

Mix until smooth and of spreading consistency:

3 c. confectioners' sugar
3/4 tsp. salt
1 1/2 tsp. vanilla
About 3 tbsp. water

Tint with a few drops of food color if you wish.