Monday, March 19, 2012

Lemon Spritzers

Does it feel like Spring yet where you are?

Do you want it to?

These cute little cookies at a little lemon cheerfulness to your day that is unmistakenly Spring-ish and delightful.

Of course, I have made these in the dead of winter when I needed a pick me up.

And in the hot summer for a cooling treat.

I'll probably make them this autumn just to round-out my year-round experience with this yummies. :)

These are always a hit for girly parties too--tea times, baby showers, bridal showers, that sort of thing.

I also like to try new shapes when I make them. I usually make them with the "ribbon" attachment, but we mixed things up a bit this time. :)

Ready for some of that tangy sweetness in your mouth? Here's the recipe for you; it's a recipe worth keeping.

Lemon Spritzers

1 c. butter, softened
½ c. powdered sugar
1 ¾ c. flour
¼ c. cornstarch
1 Tbsp. grated lemon zest
½ tsp. vanilla

Lemon glaze:
½ c. powdered sugar
2 tsp. grated lemon zest
4 tsp. lemon juice

  1. Heat oven to 350.
  2. Beat butter and powdered sugar in a large bowl on medium speed until light and fluffy.
  3. Mix in flour, cornstarch, lemon zest, and vanilla until well blended. Ideally, you’d refrigerate your dough for an hour or so here. Buuutttt, I never do.
  4. Place dough in a cookie press with a ribbon tip. Form ribbons of dough about 3 inches long on an ungreased cookie sheet.
  5. Bake 9-11 minutes until the edges are just the slightest bit golden—or until right before they become golden. Cool completely.
  6. Dip into the lemon glaze or brush the glaze on with a basting brush.

Click here to print the recipe.

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