Ingredients Jump to Instructions ↓

  1. 2 1/2 cups flour

  2. 1/2 teaspoon baking powder

  3. 1/4 teaspoon salt

  4. 1 cup unsalted butter -- in

  5. 16 pieces 3/4 cup sugar

  6. 1 large egg

  7. 1 tablespoon grated lemon rind

  8. 2 teaspoons fresh lemon juice

  9. 2 to 3 Tbsp. heavy cream

  10. 1 cup confectioner's sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 350 F. Combine flour, baking powder and salt in bowl. Process butter and sugar in food processor until smooth and creamy. Add egg, peel, juice and vanilla; process until blended. Add dry ingredients and pulse until well mixed. Insert ridged or desired disk into a miniature or standard cookie press. Place 1/3 of dough into press. For ridged disk, on lightly floured surface pipe dough into 8 inch strips. Cut strips into 1 inch pieces and arrange 1 inch apart on ungreased cookie sheets. Bake 8-10 minutes, until cookies are firm and edges are lightly browned. Cool on wire racks. Make Glaze: Whisk juice, 2 tablespoons cream and confectioner's sugar in small bowl until smooth. (Add remaining 1 tablespoon cream if glaze is too thick.) Dip one end of cookies into glaze; place on sheet of wax paper. Decoreate as desired. Let stand 30 minutes utnil glaze sets. Makes about 13 dozen miniature spritz.

  2. dozen spritz. Per miniature spritz: 25 calories, 5 mg. cholesterol, 1.5 g fat, 6 mg. sodium, o g protein, 2 g carbohydrate Recpe for December '97 Ladies Home Journal Submitted by Rose Woodbury, Charlotte, MI MC formatting by ICQ#2099532


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