Lemon Butter Spritz Recipe

4.5 1 3
Lemon Butter Spritz Recipe
Lemon Butter Spritz Recipe photo by Taste of Home
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Lemon Butter Spritz Recipe

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4.5 1 3
Publisher Photo
Field editor Iola Egle of Bella Vista, Arkansas is a veteran baker who counts this lemony spritz variation among her best-loved recipes. Her cookies are dressed up for the holidays with a pretty drizzle of chocolate.
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 5 min./batch + cooling
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 5 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon peel
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons whole milk

Directions

Preheat oven to 400°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, lemon juice and peel. Combine flour and salt; gradually add to creamed mixture and mix well.
Using a cookie press fitted with a bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-1/4-in. pieces (do not separate pieces).
Bake 5-7 minutes or until set (do not brown). Cut into pieces again if necessary. Remove to wire racks to cool.
For glaze, in a small bowl, combine confectioners' sugar, cocoa, vanilla and enough milk to achieve desired consistency. Drizzle over cookies. Let stand until set. Yield: 4-1/2 dozen.
Originally published as Lemon Butter Spritz in Taste of Home December/January 2007, p6

Nutritional Facts

1 each: 73 calories, 4g fat (2g saturated fat), 13mg cholesterol, 47mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 tablespoon grated lemon peel
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons whole milk
  1. Preheat oven to 400°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, lemon juice and peel. Combine flour and salt; gradually add to creamed mixture and mix well.
  2. Using a cookie press fitted with a bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-1/4-in. pieces (do not separate pieces).
  3. Bake 5-7 minutes or until set (do not brown). Cut into pieces again if necessary. Remove to wire racks to cool.
  4. For glaze, in a small bowl, combine confectioners' sugar, cocoa, vanilla and enough milk to achieve desired consistency. Drizzle over cookies. Let stand until set. Yield: 4-1/2 dozen.
Originally published as Lemon Butter Spritz in Taste of Home December/January 2007, p6

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MY REVIEW
jomcd User ID: 1822249 66109
Reviewed Dec. 19, 2011

"One of the most popular cookies on my Christmas trays!"

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