LEMON SPRITZ COOKIES
Best lemon spritz cookie recipe!
Provided by MrsB
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 40m
Yield 48
Number Of Ingredients 9
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.
Nutrition Facts : Calories 81.5 calories, Carbohydrate 9.2 g, Cholesterol 16.4 mg, Fat 4.6 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 57 mg, Sugar 4.2 g
LEMON SPRITZ COOKIES
Provided by Food Network Kitchen
Time 1h
Yield about 84
Number Of Ingredients 10
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 PRESSED COOKIES (1950)
Here is another pressed cookie recipe that my Grandma Rose clipped from the news papers and magazines from 1934 - 1950's and this is one of them recipes dated Dec. 1950 Posted by a lady named : Mrs. Jule Tassoul, Casco, Wis. 1950
Provided by Karla Everett @Karla59
Categories Cookies
Number Of Ingredients 9
Steps:
- Cream shortening and the sugars. Add eggs and the lemon rind. Beat until light and fluffy. Add lemon juice, blend thoroughly.
- Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly.
- Fill cookie press. Form dough on unoiled cookie sheet. BAKE in a moderate oven 375° for 8-10 minutes. yields: 7 dozen assorted cookies.
COOKIE-PRESS COOKIES
Rich, buttery, and made with lots of vanilla, these cookies are simple to make. Use a cookie press-a hollow tube fitted with a decorative nozzle at one end and a plunger at the other-to press the cookies directly onto the baking sheet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 to 3 dozen cookies
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, flour, salt, and vanilla. Mix thoroughly.
- Fill a cookie press with the dough, and turn out cookies 1 to 2 inches apart onto an unbuttered baking sheet. Sprinkle cookies with colored sanding sugars.
- Bake until the cookies are lightly browned, 7 to 10 minutes. To ensure even baking, rotate sheet halfway through the baking process. Transfer to a wire rack, and let cool.
LEMON COOKIE PRESS COOKIES
Make and share this Lemon Cookie Press Cookies recipe from Food.com.
Provided by Suzin
Categories Christmas
Time 17m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees Farenheit.
- Cream butter and cream cheese and add sugar. Mix until light and fluffy.
- Add egg yolk, vanilla, lemon flavor and lemon peel. Mix well.
- Gradually mix in flour and salt.
- Shape into small logs and put into Wilton Cookie Press.
- Press cookies out onto an ungreased cookie sheet.
- Bake 12-15 minutes until lightly browned.
- To make sandwich cookies, check out my LEMON BUTTERCREAM recipe.
Nutrition Facts : Calories 162.2, Fat 9.2, SaturatedFat 5.6, Cholesterol 31.2, Sodium 128.1, Carbohydrate 18.5, Fiber 0.4, Sugar 8.5, Protein 1.7
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