Lemon Cheese Spritz Cookies (T&T)

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.

Yield: approximately 5 dozen

Ingredients

• 1 cup softened sweet butter
• 3 ounces softened cream cheese
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon grated lemon peel
• 1 tablespoon fresh lemon juice
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder

Instructions

1. Heat oven to 375 degrees F.
2. Cream butter, cream cheese and sugar until light and fluffy.
3. To the creamed mixture add egg, lemon peel, lemon juice, flour and baking powder, beating until creamy smooth.
4. Fill press with dough and form desired shapes onto ungreased cookie sheet.
5. Bake for approximately 10 to 12 minutes or until lightly browned on edges.

Notes

This 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.

Attribution

Posted by BettyBoop at Recipe Goldmine 10/27/2001 3:02 pm.