Best Lemon Spritz Recipes

LEMON SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined.
• Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes.

LEMON-BUTTER SPRITZ COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. , Bake at 350° for 8-10 minutes or until lightly brown around the edges.

LEMON SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and both extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Fill a cookie press with the dough according to the manufacturer?s directions; press the dough 1 1/2 inches apart onto unlined baking sheets. Decorate with sanding sugar and/or nonpareils.
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 14 to 17 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

LEMON-CHEESE SPRITZ COOKIES

Steps:

• Cream butter, cheese, and sugar until fluffy.
• Blend in remaining ingredients.
• Cover and chill.
• Press out cookies on un-greased baking sheet.
• Sprinkle with colored sugars.
• Bake at 375 F 7-8 minutes.

CREAM CHEESE-LEMON SPRITZ COOKIES

Steps:

• 1. Preheat oven to 375F
• 2. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, lemon zest, and lemon juice; mix well.
• 3. Sift together flour, baking powder and salt into a medium bowl mix into butter mixture on low speed.
• 4. Line a baking sheet with parchment paper. Place small amount of the dough in a pastry bag fitted with a large star tip. Holding tip very close to the surface, pipe a 2 inch rosette onto baking sheet. Refill pastry bag as needed with remaining dough. (If your dough feels too stiff to pipe, you can scoop the dough with a small cookie scoop, and roll into balls and flatten with the greased bottom of a glass cup)
• 5. Bake cookies until golden brown on the bottom, about 12 minutes.
• 6. Combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake to mix.
• 7. When the cookies are removed from the oven and while they are still hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

LEMON CREAM CHEESE SPRITZ

Steps:

• In a large bowl, beat shortening and cream cheese until blended. Add sugar; beat until creamy. Beat in egg yolk, lemon extract and peel. Combine the flour and salt; gradually add to the creamed mixture., Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake at 350° for 9-12 minutes or until set (do not brown). Remove to wire racks to cool. Decorate as desired.

LEMON CHEESE SPRITZ COOKIES FOR CHRISTMAS

Steps:

• Cream butter, cream cheese and sugar in a mixer.
• Add egg yolk and flavorings.
• Beat until light.
• Shake flour through a fine sieve with the salt.
• Add this to butter mixture until blended well.
• Force through a cookie press or spritz gun onto cookie sheets.
• Bake at 350 for 15 minutes. UNDERbake these; do not let them brown.
• Makes 6 dozen.

DIPPED LEMON SPRITZ

Steps:

• Preheat oven to 350°. In a small food processor, combine sugar and lemon zest; cover and process until blended. In a large bowl, cream butter and 2/3 cup lemon sugar until light and fluffy. Beat in egg, lemon juice and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well., Using a cookie press fitted with a 1-1/2-in. bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into squares (there is no need to separate the pieces). , Bake until set (do not brown), 8-10 minutes. Remove to wire racks to cool completely., In a microwave, melt chocolate; stir until smooth. Dip cookies diagonally in chocolate, allowing excess to drip off. Place on waxed paper; sprinkle chocolate with remaining lemon sugar. Let stand until set. Store in an airtight container at room temperature, or freeze up to 3 months.

LEMON SPRITZ

Steps:

• In a large bowl, cream the shortening, cream cheese and sugar. Beat in egg yolk, vanilla and lemon peel. Combine the flour, salt and cinnamon; gradually add to creamed mixture. Beat in food coloring if desired. Cover and refrigerate for 30 minutes or until easy to handle. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Sprinkle with nonpareils and colored sugar if desired. Bake at 350° for 12-15 minutes or until set (do not brown). Remove to wire racks.

LEMON BUTTER SPRITZ

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the egg, lemon juice and zest. Combine flour and salt; gradually add to creamed mixture and mix well. , 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). , Bake 5-7 minutes or until set (do not brown). Cut into pieces again if necessary. Remove to wire racks to cool., 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.

DIPPED LEMON SPRITZ

Steps:

• In a small food processor, combine sugar and lemon peel; cover and process until blended. In a large bowl, cream butter and 2/3 cup lemon-sugar until light and fluffy. Beat in the egg, lemon juice and vanilla. Combine the flour, baking powder and salt; gradually add to cream mixture and mix well. Using a cookie press fitted with a 1-1/2-inch bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into squares (there is no need to separate the pieces). Bake at 350 degrees F for 8-10 minutes or until set (do not brown). Remove to wire racks to cool completely. In a microwave, melt chocolate; stir until smooth. Dip cookies diagonally in chocolate, allowing excess to drip off. Place on waxed paper; sprinkle chocolate with remaining lemon sugar. Let stand until set. Store in an airtight container at room temperature, or freeze for up to 3 months.

LEMON SPRITZ SQUARES

Steps:

• Preheat oven to 350 degrees F.
• In the bowl of an electric mixer, combine the sugar cookie mix and cream cheese. Add the flour in 3 parts. Add eggs and lemon extract, and mix until just incorporated. Fold in the in lemon zest.
• On lightly floured surface, roll out dough to a 12 by 14-inch rectangle. Using a fluted pastry cutter, cut dough into 2-inch squares.
• Place cutouts 1-inch apart on ungreased cookie sheet. Freeze 10 minutes. Bake for 10 to 12 minutes, until bottoms are golden brown and tops are set. Cool completely on cooling rack. Dust with powdered sugar.

LEMON-HAZELNUT SPRITZ

Steps:

• Pour the liqueur in the bottom of a champagne flute. Top with the prosecco and garnish with the lemon twist to serve.

LEMON SPRITZ COOKIES

Steps:

• 1. preheat oven to 400.
• 2. lightly grease cookie sheets, set aside. in a medium bowl, whisk together flour, baking powder and salt, set aside.
• 3. in a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. beat in egg yolks, lemon extractor juice and grated rind.
• 4. gradually add flour mixture to a large bowl, mix well. place dough into cookie press with desired template.
• 5. note: depending on the cookie press, dough might need to be chilled until firm. place cookies 1 inch apart onto prepared cookie sheets. bake 10 minutes or until edges begin to brown slightly.
• 6. let set on cookie sheet for 1 minute before transferring to cooling surface.

LEMON SUNFLOWER SPRITZ COOKIES

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and salt until light and fluffy.
• Add egg, lemon curd and vanilla extract, beating until smooth.
• Gradually add flour, beating until fully incorporated. Add a few drops of yellow food coloring at a time until desired color is reached.
• Put through cookie press onto cookie sheets and decorate with jimmies prior to baking.
• Bake at 400 degrees Fahrenheit for 8-10 minutes until edges are lightly browned.