Cream Cheese Spritz Cookies Zoom

Cream Cheese Spritz Cookies Recipe

Makes: 4 dozen cookies.
Skill Level: None
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Step 1

Preheat oven to 350°F.

Step 2

Cream butter and cream cheese together.

Step 3

Add sugar and mix well until light and fluffy.

Step 4

Add egg yolks, vanilla and lemon peel. Mix well.

Step 5

Gradually add flour and salt to cream mixture.

Step 6

Shape dough in small logs and place in cookie press. Press cookies onto cool ungreased cookie sheet. Bake 12-15 minutes or until lightly browned.

Step 7

To make green trees add a small amount of Leaf Green paste color to dough before shaping into logs.

Step 8

To make red/white cookies, add Wilton Red to one half dough. Shape red and plain dough separately into narrow logs; place together into cookie press. Follow above instructions for shaping.

Step 9

Store in airtight container at cool room temperature for several weeks or freeze for two months.

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Softened butter

1 cup Softened butter

Softened cream cheese

1 (3 ounce) pkg Softened cream cheese


1 cup sugar

egg yolk

1 egg yolk

grated lemon peel

1 teaspoon grated lemon peel


2 1/2 cups flour


1/2 teaspoon salt




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Cream Cheese Spritz Cookies is rated 3.5 out of 5 by 10.
Rated 1 out of 5 by from Worst Spritz cookies I have ever made The recipe is a disaster! I would never again make Spritz cookies using Cream cheese. I followed the recipe exactly per instructions. First the dough was too soft. I added more flour. Then I had to chill which made it too hard.
Date published: 2018-07-12
Rated 5 out of 5 by from Easy and delicious These are super easy and I had no trouble working with the dough. I didn't chill the dough, and followed the recipe as written.
Date published: 2017-12-18
Rated 5 out of 5 by from Family favorite! Have been making these for over 50 years. We take a thimble and make a tiny well in the middle and add apricot or raspberry jam before baking. If making for work, always the first cookie to be gobbled up. Ship well too, my girlfriends ask for them every year.
Date published: 2017-11-10
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