Lemon Spritz Cookies

Lemon Spritz Cookies could be just the lacto ovo vegetarian recipe you've been looking for. For 17 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 163 calories, 2g of protein, and 9g of fat. This recipe serves 24. It is brought to you by Kitchen Confidante. 22 people have made this recipe and would make it again. Head to the store and pick up all purpose flour, cream cheese, unsalted butter, and a few other things to make it today. It works well as an inexpensive hor d'oeuvre. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns an improvable spoonacular score of 8%. If you like this recipe, take a look at these similar recipes: Lemon-Butter Spritz Cookies, Cherry Blossom Lemon Spritz Cookies, and Pumpkin Spice Spritz Cookies | Cookies for Kids’ Cancer.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350 degrees F.In a large mixing bowl, cream together the butter and cream cheese. Add the sugar and beat until the mixture is light and creamy. Add the egg and lemon zest and continue to beat until fully combined.In a separate bowl, whisk together the flour and salt. Add to the butter mixture and mix until just combined, scraping the bowl along the way. Divide the dough into two parts, create disks, wrap in plastic wrap and chill in the refrigerator until ready for use, at least 30 minutes. This can be done a couple of days in advance.Bring the dough to room temperature and place in a cookie press. Press the dough out onto an ungreased baking sheet. Bake for about 8-10 minutes or until just golden on the edges. Place on a rack to cool.

 

Step by step:

1. Preheat the oven to 350 degrees F.In a large mixing bowl, cream together the butter and cream cheese.

2. Add the sugar and beat until the mixture is light and creamy.

3. Add the egg and lemon zest and continue to beat until fully combined.In a separate bowl, whisk together the flour and salt.

4. Add to the butter mixture and mix until just combined, scraping the bowl along the way. Divide the dough into two parts, create disks, wrap in plastic wrap and chill in the refrigerator until ready for use, at least 30 minutes. This can be done a couple of days in advance.Bring the dough to room temperature and place in a cookie press. Press the dough out onto an ungreased baking sheet.

5. Bake for about 8-10 minutes or until just golden on the edges.

6. Place on a rack to cool.

Nutrition Information:

covered percent of daily need