Lemon bar cookies

Whip the softened cream cheese, butter, salt, sugar, zest and lemon extract on high speed until completely smooth.

Keep beating and add the egg.

Add the sifted flour, cornstarch, dried milk and baking powder and mix on low until combined; add the lemon juice and food coloring.

Chill the dough until firm and divide into 1.7 ounce (50 gram) portions.

Chill or freeze again until firm, form each portion into a ball and roll in powdered sugar.

Chill 30 minutes.

Bake at 350F for about 12 to 14 minutes; do not overbake, so the inside stays chewy.