Lemon Spritz Cookies
Vanilla and a hint of sour lemon give these melt-in-your-mouth cookies a burst of flavor. Top off the delicate rings with a thin lemon glaze and lemon zest or a sprinkle of powdered sugar.
- 35 min.
- 8 min.
- Preheat oven to 400°F.
- In a large mixing bowl, beat butter with an electric mixer on medium for 30 seconds. Add ½ cup powdered sugar and the salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in flour and 1 tablespoon lemon zest until combined.
- Attach wreath disk to cookie press. Force unchilled dough through cookie press onto ungreased cookie sheets, spacing cookie shapes at least 1 inch apart. Bake for 8 minutes or until edges are firm but not brown. Transfer to a wire rack and cool.
- For lemon glaze, combine 1½ cups powdered sugar, 2 teaspoons lemon zest and lemon juice. Brush glaze over cookies and let stand until set. If preferred, omit brushing with glaze and sprinkle cookies with additional powdered sugar.
NUTRITION FACTS PER COOKIE: 74 calories, 4 g fat, 3 g saturated fat, 0 g trans fat, 15 mg cholesterol, 10 mg sodium, 9 g carbohydrates, 1 g fiber, 6 g sugar, 1 g protein.
Daily Values: 2% vitamin A, 0% vitamin C, 1% calcium, 0% iron.