Holiday Baking: Spritz Cookies With A Lemon-Lime Twist
Posted by TaMara
I’m gearing up for my holiday baking and thinking citrus things. I remembered I was going to try these with some citrus zest next time.
From Christmas 2014:
I love spritz butter cookies. They’re tiny little, melt-in-your-mouth bites that go great with a cup of coffee. I didn’t realize how easy they were to make. It helped that a friend of a friend loaned me her all metal, ratchet handled press. These are not easy to come by any more, at least not when I went looking. Most of the new ones are partially plastic and received tepid reviews, especially for durability and ease of use.
Speaking of reviews, I was reading the reviews when JLB posted her favorite recipe along with her review at Amazon. That ended up being the recipe I decided to use and it worked beautifully.
Although my Christmas trees kind of look like trilobites, they taste great.
If I make these again, I might divide the dough into thirds and make one plain and then make one with lime zest and another with lemon zest and dust with citrus powdered sugar.
Here is JLB’s perfect recipe (with my thanks!):
- 1 cup butter, softened/room temp – set on counter for about 15 minutes
- 3/4 cup sugar
- 1 tsp vanilla
- 3 egg yolks, room temp
- 2 1/2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat oven to 350 degrees F.
In a large bowl, cream together butter and sugar. Add egg yolks and vanilla mixing well. In a small bowl combine flour, baking powder, and salt with a wire whisk.
Add dry ingredients slowly to the butter and sugar and mix until the dough is in small to medium sized clumps. Now mix with your hands to form dough into a ball. (Should have a consistency similar to Play Dough, but not dry.) If your dough is sticky, add flour; a tablespoon at a time. If it seems dry, add softened butter; a tablespoon at a time. (TaMara’s Note: I gently kneaded the dough for about a minute to get the right consistency)
Load dough into press. Top with colored sugars or other sprinkles. Bake on ungreased cookie sheets for 8 – 10 minutes. Allow to cool for a few minutes on cookie sheets before removing and placing on cooling racks.
Makes about 5 – 6 dozen.
Me again. A few tips on using the cookie press. Put your baking sheets in the freezer, this makes the cookie dough stick when you press them on the sheets. Like putting your tongue on a frozen light pole. 🙂 I put them out on the patio to cool in between batches before pressing more cookies.
Fill the cookie press 3/4 full, that seems to be the easiest to handle.
I pulled mine from the oven while they were still light colored. One batch got a little golden. It definitely changes the flavor and I preferred the light colored ones, but experiment, you might the golden ones better.
Sure hope my friend still has that cookie press I can borrow. Nothing beats the spring loaded metal ones.