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.
1 cup softened sweet butter
3 ounces softened cream cheese
1 cup granulated sugar
1 teaspoon grated lemon peel
1 tablespoon fresh lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Heat 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
Bake for approximately 10 to 12 minutes or until lightly
browned on edges.
Yield: approximately 5 dozen
This is a tried and true method of achieving consistency every time.
Don't grease cookie sheets.
Add flour gradually.
Check for dough consistency before adding all of the flour.
If dough is too dry, add 1 egg yolk.
If dough is too soft, chill 30 to 60 minutes.
Posted by BettyBoop at Recipe Goldmine 10/27/2001 3:02 pm.