Dipped Lemon Spritz Recipes

LEMON-BUTTER SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. , Bake at 350° for 8-10 minutes or until lightly brown around the edges.

LEMON SPRITZ

Steps:

• Fill a pitcher with 4 cups of ice. Slowly pour the prosecco over. Add the limoncello and the soda water. Gently stir. Garnish with lemon slices and serve. Or to make Lemon Spritzes individually, pour half a glass of prosecco, add a shot of limoncello, a splash of soda water, and some ice cubes.

LEMON SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and both extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Fill a cookie press with the dough according to the manufacturer?s directions; press the dough 1 1/2 inches apart onto unlined baking sheets. Decorate with sanding sugar and/or nonpareils.
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 14 to 17 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

LEMON SPRITZ SQUARES

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of an electric mixer, combine the sugar cookie mix and cream cheese. Add the flour in 3 parts. Add eggs and lemon extract, and mix until just incorporated. Fold in the in lemon zest.
• On lightly floured surface, roll out dough to a 12 by 14-inch rectangle. Using a fluted pastry cutter, cut dough into 2-inch squares.
• Place cutouts 1-inch apart on ungreased cookie sheet. Freeze 10 minutes. Bake for 10 to 12 minutes, until bottoms are golden brown and tops are set. Cool completely on cooling rack. Dust with powdered sugar.

LEMON SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined.
• Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes.

SALTED CARAMEL SPRITZ

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine caramels and half-and-half in a saucepan. Cook over low heat, stirring until caramels are melted, about 5 minutes.
• Beat butter and brown sugar together in a bowl using an electric mixer until fluffy. Beat in egg and salt. Beat in fluid caramel sauce. Add flour; beat until combined.
• Fill a cookie press with the dough and press onto baking sheets, 1 to 2 inches apart.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes.

DIPPED PECAN SPRITZ

Steps:

• In a large bowl, cream butter and sugar until light and fluffy; beat in egg and extracts. Combine the flour, pecans and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 5-7 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave, melt chocolate chips and 3/4 teaspoon shortening; stir until smooth. Melt vanilla chips and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip half of the cookies halfway in semisweet mixture; allow excess to drip off. Place on waxed paper to harden. Dip remaining cookies halfway in vanilla mixture; allow excess to drip off. Place on waxed paper and sprinkle coated area with colored sprinkles. Let harden.

DIPPED PECAN SPRITZ

Steps:

• In a mixing bowl, cream butter and sugarl beat in egg and extracts.
• Combine the flour, pecans and baking powder; gradually add to creamed mixture.
• Using a cookie press fitted with disk of your choice, press sough 2 inches apart onto ungreased baking sheets.
• Bake at 375 for 5-7 minutes or until set[ do not brown].
• Remove to wire racks to cool.
• In a microwave, melt chocolate chips and 3/4 t.
• shortening; stir until smooth.
• Melt vanilla chips and remaining shortening at 70% power; stir until smooth.
• Dip half of the cookies halfway in semisweet mixture; allow excess to drip off.
• Place on waxed paper to harden.
• Dip remaining cookies halfway in vanilla mixture; allow excess to drip off.
• Place on waxed paper and sprinkle coated area with colored sprinkles.
• Let harden.

DIPPED LEMON SPRITZ

Steps:

• In a small food processor, combine sugar and lemon peel; cover and process until blended. In a large bowl, cream butter and 2/3 cup lemon-sugar until light and fluffy. Beat in the egg, lemon juice and vanilla. Combine the flour, baking powder and salt; gradually add to cream mixture and mix well. Using a cookie press fitted with a 1-1/2-inch bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into squares (there is no need to separate the pieces). Bake at 350 degrees F for 8-10 minutes or until set (do not brown). Remove to wire racks to cool completely. In a microwave, melt chocolate; stir until smooth. Dip cookies diagonally in chocolate, allowing excess to drip off. Place on waxed paper; sprinkle chocolate with remaining lemon sugar. Let stand until set. Store in an airtight container at room temperature, or freeze for up to 3 months.