INGREDIENTS
3/4 cup
unsalted butter, softened
1 1/2 cups
granulated sugar
zest of 1 lemon
1 cup
egg yolks (about 12 yolks)
1 tsp
vanilla
1 3/4 cups
all purpose flour
2 tsp
baking powder
1/4 tsp
salt
3/4 cup
Italian Sweet Creme coffee creamer
For the Glaze:
1/2 cup
powdered sugar
1 tbsp
Italian sweet creme
1 tbsp
fresh lemon juice