1 eight ounce box of cream cheese room temperature
1 egg
1 tablespoon lemon juice
1 tablespoon lemon zest
1 box lemon cake mix (I use Duncan Hines lemon supreme)
1 cup powdered sugar
Cream butter and cream cheese with mixer. Add egg, lemon juice and lemon zest; mix until combined on low. Add the lemon cake mix in three parts mixing until combined after each part. Refrigerate dough for 2 hours. Roll into 1 inch balls and roll through the powdered sugar. Place on cookie sheets covered with parchment paper. Bake 10-12 minutes at 350 degrees. Cool for two minutes and remove to cookie cooling racks. When fully cool dust with more powdered sugar.