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Lemon Butter Spritz

 Lemon Butter Spritz
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.
54 ServingsPrep: 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 King Arthur Unbleached 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,

2 of 2

Lemon Butter Spritz (continued)

Directions (continued)

  • vanilla and enough milk to achieve desired consistency. Drizzle over
  • cookies. Let stand until set. Yield: 4-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 73 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 47 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.