Espresso and Lime

0 In a medium bowl, combine 1 1/4 cup of all purpose flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda and 1/4 teaspoon of salt and set aside for now
1 Using an electric hand mixer, cream together 8 ounces of room temperature cream cheese with 4 tablespoons of room temperature butter
3 Add the egg, a teaspoon of vanilla extract, 1/2 teaspoon of citrus extract, 3/4 cup of granulated sugar, 1 tablespoon of clementine zest and 3 tablespoons of clementine juice and mix until fully incorporated
4 Add the flour mixture into the clementine mixture and mix until the two are just combined
5 Cover the bowl containing the cookie dough and refrigerate for at least 2 hours OR divide the dough into tablespoon portions and freeze for 30 minutes
6 While the dough is chilling, preheat your oven to 350 degrees
7 Place tablespoon portions of dough onto a non-stick or parchment lined baking sheet spaced 2-3 inches apart 
8 Bake at 350 degrees for about 12 minutes
9 The cookies are done when they are a pale golden brown on the edges and their tops look dry
10 Allow the cookies to cool on the baking sheet for 10 minutes and then transfer them onto a cooling rack
11 In a small bowl, combine 1 cup of confectioners sugar with 1/2 teaspoon of vanilla extract and enough clementine juice to create a drizzle-able consistency
12 Once the cookies are fully cooled, drizzle or dip their tops into the glaze and enjoy!