In a mixing bowl, combine the cream cheese and 2 tablespoons of softened butter. Blend until smooth.

Gradually add 1½ cups of powdered sugar, 2 tablespoons of lemon juice, and ½ teaspoon of lemon zest. Mix well, then chill for 30 minutes.

In another bowl, cream together 1 cup of softened butter and ½ cup of powdered sugar.

Stir in 1 teaspoon of vanilla extract and the 2 teaspoons of lemon zest.

In a separate bowl, whisk together the flour and salt. Gradually mix the dry ingredients into the creamed mixture.

Take a tablespoon of dough and flatten it in your hand.

Place about ½ teaspoon of the chilled filling in the center, then fold the dough over and roll it into a ball.

Repeat with the remaining dough and filling.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Place the cookie balls on the sheet and bake for 12–14 minutes until they are lightly golden around the edges.

Let the cookies cool for about 5 minutes after removing them from the oven.

While they’re still warm, roll them in powdered sugar, then let them cool completely before giving them another rolling in powdered sugar.