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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 33 |
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Brown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray. -Sean Fleming, St. Charles, Illinois Ingredients:
1/2 cup butter, softened |
1 package (3 ounces) cream cheese, softened |
1/2 cup packed brown sugar |
2 teaspoons grated orange peel |
1/2 teaspoon orange or vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
colored sugar |
Directions:
1. In a large bowl, cream the butter, cream cheese and brown sugar until light and fluffy. Beat in orange peel and extract. Combine flour and salt; gradually add to creamed mixture.
2. Using a cookie press fitted with the disk of your choice, press cookies 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. Bake at 375° for 6-9 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 5-1/2 dozen.
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