LEMON BUTTER SPRITZ

Lemon Butter Spritz image

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.

Provided by Taste of Home

Time 25m

Yield 4-1/2 dozen.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1-1/4 cups confectioners' sugar
1 large egg, room temperature
1 tablespoon lemon juice
1 tablespoon grated lemon zest
2-1/2 cups 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

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.

Nutrition Facts : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 47mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.