Toaster Oven Cookies :: Spritz Cookies
Posted by BettyBoop at recipegoldmine.com 10/27/2001 3:02 pm
There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.
1) Dont 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 min.
Yield: approximately 5 dozen
This is another version of a lemon cream cheese spritz cookie, the only difference is that you use butter instead of vegetable shortening and fresh lemon juice for the extract and lemon peel. I think the butter gives the cookies a richer taste.
1 C. softened sweet butter
3 oz. softened cream cheese
1 C. sugar
1 tea. grated lemon peel
1 Tbsp. fresh lemon juice
2 1/2 C. flour
1 tea. baking powder
Preheat oven to 375 degrees F.
Cream butter, cream cheese and sugar until light and fluffy. To the creamed mixture add egg, lemon peel, lemon juice, flour and baking powder, beating until creamy smooth.
Fill press with dough and form desired shapes onto ungreased cookie sheet. Bake approximately 10 to 12 min. or until lightly browned on edges.