Lemon Buttermint Cookies

By Haley P. Hines Photography by Brian W. McDonald

1 1/2 cups all-purpose flour
1 tablespoon lemon zest
3/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
8 tablespoons softened butter
8 ounces mascarpone cheese
10 drops mint extract
4 tablespoons powdered sugar
1 to 2 drops green food coloring

Preheat oven to 350°F. Sift together flour, lemon zest, sugar, baking powder, baking soda and salt. Stir in egg and butter. Roll into 24 equal balls, spaced 2 inches apart on a baking sheet. Bake for 10 minutes. Let cool before removing from pan. Combine mascarpone cheese, mint extract, powdered sugar and food coloring. Top half the cookies with filling. Cover with remaining cookies. Refrigerate leftovers..