Instructions

1. In a large bowl, sift together the our, baking powder and salt.
2. In the bowl of a stand mixer or using a hand mixer, cream together softened butter and sugar until fluffy.
3. Add the egg and continue to beat until the ingredients are fully incorporated, then stir in the essence and orange or lemon zest.
4. Next, add the flour in two portions mixing until well incorporated after each addition.
5. Once all the flour is added, a soft dough would have formed. Cover with plastic wrap and chill for at least one hour before rolling out.
6. About 10 minutes before baking the cookies, preheat the oven to 350°F.
7. Roll out cookie dough about 1⁄4 inch thick. Using a 2 inch cookie cutter or regular drinking glass cut out 24 circles.
8. In the well of two 12 cup mini cupcake pans, place the circles pressing down the center and up the sides to ll each one. If there is any excess cookie above the cups, simply cut out using a knife.
9. Bake for 8–10 minutes until slightly golden. Remove from the oven and let cool in the pan for a few minutes before removing and placing on a cooling rack to finish cooling.
10. While cookies are baking, make filling by whisking together cream cheese and yogurt until well combined.
11. Add vanilla and powdered sugar mixing again until smooth.
12. Once cookies are cool, spoon or pipe filling into the center of each cookie. Top with sprinkles and enjoy!