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Lemon Spritz Recipe

Lemon Spritz Recipe photo by Taste of Home

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My mother made the yummy tinted cookies at Christmastime, and she always baked a big batch. My sister, brothers and I had lots of fun decorating them with colored sprinkles...and sampling them, too!

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Lemon Spritz Recipe

Prep: 25 min. + chilling Bake: 15 min./batch

Yield: 108 Servings

25 15 40

Ingredients

1 cup shortening
1 package (3 ounces) cream cheese, softened
1 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Food coloring, optional
Nonpareils and colored sugar, optional

Directions

In a large bowl, cream the shortening, cream cheese and sugar. Beat in egg yolk, vanilla and lemon peel. Combine the flour, salt and cinnamon; gradually add to creamed mixture. Beat in food coloring if desired. Cover and refrigerate for 30 minutes or until easy to handle.
Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with nonpareils and colored sugar if desired. Bake at 350° for 12-15 minutes or until set (do not brown). Remove to wire racks. Yield: about 9 dozen.

Originally published as Lemon Spritz in Country Woman Christmas Annual 2007, p63

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemon Spritz

Lemon Spritz

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(1-1) of 1 reviews

Reviewed on Dec. 26, 2010 by scrambledwithcheese

These were okay. The dough was a bit stiff for my cookie press. I think it needs a little bit of milk added to soften up the dough. The flavor was good. I put frosting on mine as well.