-
1
In a large bowl beat together the sugar cookie mix, flour, egg, butter, cream cheese, lemon zest and juice until a stiff dough is formed.
-
2
Remove the dough from the bowl and divide it into 2 balls.
-
3
Wrap them in plastic wrap and refrigerate for at least 1 hour.
-
4
(At this point the dough can be kept in refrigerator for up to 2 days or frozen for 2 months.)
-
5
Preheat the oven to 375 degrees F.
-
6
On a lightly floured surface with a floured rolling pin, roll the dough to 1/3-inch thickness.
-
7
Using the square and round cookies cutters, dipped in flour, cut out an equal number of each shape and transfer them to an ungreased cookie sheet.
-
8
Bake until the edges are golden brown, about 8 to 10 minutes.
-
9
Remove the cookies from oven and cool slightly before transferring to a wire rack to cool completely.
-
10
Repeat with remaining dough, making sure to cool down the baking sheets between batches.
-
11
To decorate:
-
12
Cut the fondant into 4equal pieces.
-
13
Lightly dust a clean, dry, flat surface with cornstarch.
-
14
Working in bathes, roll out each piece to 1/4-inch thickness.
-
15
Using the round and square cutters cut out enough fondant to equal the number of round and square cookies.
-
16
Using small flower cutters cut out flower shapes from each piece of fondant.
-
17
Dampen 1 side of each flower shape with a pastry brush and attach it to the cooled cookies.
