8 ounces cream cheese, softened
4 tablespoons white sugar
1 1/2 cups confectioners' sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup chopped pecans
1 cup chopped almonds
1 1/2 cups shaved almonds
1 teaspoon lemon zest
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Preheat oven to 300 degrees F (150 degrees C). Place a wooden spoon in each pastry bag fitted with 1/2 inch holes.
In a medium bowl, mix the cream cheese, sugar, confectioners' sugar, eggs, vanilla extract, lemon juice, pecans and almonds. Mix well. Set aside.
In a large bowl, mix together the flour, baking soda and lemon zest. Stir 1/2 of the ingredients into the mixture. Fold in the remaining flour mixture until it is just incorporated. Pour the mixture into the pastry bag fitted with holes.
Drop by rounded spoonfuls off the floured pastry sheets onto the baking sheet. Bake in the preheated oven for 9 minutes. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.