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Lemon Spritz

 Lemon Spritz
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!
108 ServingsPrep: 25 min. + chilling Bake: 15 min./batch

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 King Arthur Unbleached 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.

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Lemon Spritz (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.