Lemon Zingers

1 cup butter, softened
1/2 cup granulated sugar
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice (about 2 lemons)
1 teaspoon vanilla 2 1/2 cups all-purpose flour
3/4 cup finely chopped Brazil nuts or hazelnuts (filberts)
4 ounces cream cheese, softened
1 cup sifted powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla

In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until combined. Beat in lemon peel, the 1/4 cup lemon juice, and 1 teaspoon vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the nuts. Divide dough in half.

Preheat oven to 350 degrees F. On a lightly floured surface, roll each half of the dough to 1/4-inch thickness. Using 1- to 2-inch cookie cutters, cut into desired shapes. Place cutouts on ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are lightly browned. Transfer to wire racks and let cool.

For frosting, in a medium bowl, combine cream cheese, powdered sugar, 1 tablespoon lemon juice, and 1 teaspoon vanilla; beat with an electric mixer on medium speed until smooth. Makes 72 cookies.