Little Lemon Spritz
Yield
8 dozenPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter, unsalted
in 16 pieces |
|
| ¾ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| 1 | tablespoon |
lemon zest
grated |
|
| 2 | teaspoons |
lemon juice
fresh |
|
| 2-3 | tablespoons |
heavy whipping cream
|
|
| 1 | cup |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter, unsalted
in 16 pieces |
|
| 177 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 15 | ml |
lemon zest
grated |
|
| 1E+1 | ml |
lemon juice
fresh |
|
|
heavy whipping cream
|
|
||
| 237 | ml |
powdered sugar
|
|
Directions
Heat oven to 350℉ (180℃).
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 ⅓ 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 to 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.
Decorate as desired.
Let stand 30 minutes utnil glaze sets. Makes about 13 dozen miniature spritz.
8 dozen spritz.
