Ingredients

• 1/4 cup unsalted butter, softened
• 1/4 cup cream cheese
• 1/2 cup granulated sugar (I used lemon balm-infused sugar)
• 2 ounces too good gourmet strawberry lemonade mix or 1/4 cup country time stawberry lemonade mix
• 1 tablespoon Ener-G Egg Substitute
• 1 tablespoon lemon extract
• 2 tablespoons lemon zest
• 1 tablespoon honey
• yellow food coloring, optional and as desired
• 1 cup flour
• 1 cup kamut flour
• 1 pinch salt
• 1 teaspoon baking soda
• 3 tablespoons lemon juice

Instructions

1. In a bowl, combine the butter, cream cheese, sugar, lemonade mix, egg replacer, lemon extract, lemon zest, honey and food colouring and beat until well combined.

2. Add the flours, salt and baking soda, mixing well.

3. Add the lemon juice and mix until just combined.

4. Drop ⅓ - ½ cupfuls of dough (I used an ice cream scoop), rolled into balls, onto a parchment lined baking sheet and flatten slightly.

5. Cover with plastic wrap, and refrigerate for at least 3 hours.

6. Heat oven to 350F and bake for about 13 minutes, or until edges have set and tops are just set. Cookies firm up as they cool.

7. Cool on the baking sheet.