Lemon Decorator Cookies

1 cup butter or margarine softened
1 (3 ounce) package cream cheese softened
1/2 cup sugar
1 tablespoon grated lemon peel
2 cups all-purpose flour Carrot Press (see Directions) Sugar
Beat butter and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in 1/2 cup sugar and the lemon peel. Gradually stir in flour. Cover and refrigerate about 2 hours or until firm. Prepare Carrot Press.
Heat oven to 375. Shape dough into 1-inch balls.
Place about 2 inches apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness with Carrot Press dipped into sugar. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack.
Carrot Press:
Cut carrot, about 1 1/2 inches in diameter, into 2-inch lengths. Cut decorative design about 1/8 inch deep in cut end of carrot, using small, sharp knife, tip of vegetable peeler or other small, sharp kitchen tool.