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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 54 |
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Field editor Iola Egle of Bella Vista, Arkansas is a veteran baker who counts this lemony spritz variation among her best-loved recipes. Her cookies are dressed up for the holidays with a pretty drizzle of chocolate. Ingredients:
1 cup butter, softened |
1-1/4 cups confectioners' sugar |
1 egg |
1 tablespoon lemon juice |
1 tablespoon grated lemon peel |
2-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
glaze: |
1 cup confectioners' sugar |
2 tablespoons baking cocoa |
1/2 teaspoon vanilla extract |
2 to 3 tablespoons whole milk |
Directions:
1. Preheat oven to 400°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, lemon juice and peel. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Using a cookie press fitted with a bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-1/4-in. pieces (do not separate pieces).
3. Bake 5-7 minutes or until set (do not brown). Cut into pieces again if necessary. Remove to wire racks to cool.
4. For glaze, in a small bowl, combine confectioners' sugar, cocoa, vanilla and enough milk to achieve desired consistency. Drizzle over cookies. Let stand until set. Yield: 4-1/2 dozen.
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