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Lemon Spritz Cookies |
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| Ingredients: |
2 1/2 cups flour
3/4 teaspoon salt
2 sticks butter at room temperature
1 cup powdered sugar
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1 large egg
1 teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon vanilla extract
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| Procedures: |
Arrange 2 racks to divide the oven into thirds and preheat to 350o. Prepare 2 unlined, ungreased baking sheets.
Whisk the flour and salt together in a medium bowl; set aside
Place the butter and sugar in a stand mixer fitted with the paddle attachment.
Beat on low speed until combined, then beat on medium speed until fluffy and lightened in color, about 3 minutes.
Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Add the egg, zest, lemon juice, and vanilla.
Return the mixer to medium speed and beat until well-combined, about 1 minute.
Stop the mixer and scrape down the sides of the bowl again.
Add the flour mixture, return the mixer to low speed, and mix until just incorporated.
Do not overmix.
Fill the cookie press with as much dough as will fit.
Fit the press with a die.
Press the dough directly onto 2 baking sheets, spacing them as close together as the press will allow.
Press only 1 shape per baking sheet, as different shapes have different baking times.
Refill the cookie press with more dough as needed.
Bake the cookies for about 18 minutes, until the cookies are a pale golden-brown, removing any sheets of cookies that are ready first.
Cool on the baking sheets for 5 minutes, then transfer the cookies to a cooling rack to cool completely.
Repeat with pressing and baking the remaining dough, being sure to cool the baking sheets completely between batches.
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| Notes: |
2020-12-10: 3 trays at 18 minutes each for green Xmas trees with red cinnamon toppers
2020-12-04: We made a batch of three trays, 15 minutes each, of wreaths, with red food coloring and a sprinkle of green sugar, at 15 minutes per tray.
2020-09-02: We increased the time to 18 minutes for a good batch.
2020-08-26: Added to our cookbook.
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12/24/2020
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