Lemon Cheese Spritz Cookies (T&T)
There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.
1) Don’t grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 minutes.
Yield: approximately 5 dozen
This is another version of a lemon cream cheese spritz cookie, the only difference is that you use butter instead of shortening and fresh lemon juice for the extract and lemon peel. I think the butter gives the cookies a richer taste.
1 cup softened sweet butter
3 ounces softened cream cheese
1 cup granulated sugar
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Preheat oven to 375 degrees F.
Cream butter, cream cheese and sugar until light and fluffy. To the creamed mixture add egg, lemon peel, lemon juice, flour and baking powder, beating until creamy smooth.
Fill press with dough and form desired shapes onto ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned on edges.