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Lemon Spritz Cookies Recipe


Lemon Spritz Cookies recipe transforms your Christmas favorite into a treat you?ll enjoy any month of the year! The dough is a mix of lemon, vanilla and cream cheese. Use your cookie press to make the fun shapes.
Makes: 4 dozen cookies. Each cookie serves 1.
Skill Level: None

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Step 1

Preheat oven 350°F.

Step 2

Cream butter and cream cheese together. Add sugar and mix well until light and fluffy.

Step 3

Add egg yolk, vanilla, lemon flavoring and lemon peel. Mix well.

Step 4

Gradually add flour and salt to creamed mixture.

Step 5

Shape dough in small logs and place in cookie press. Press cookies onto cool ungreased cookie sheet.

Step 6

Bake 12-15 minutes or until lightly browned.

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1 cup butter (, softened)

1 (3 ounce) pkg cream cheese (, softened)

3/4 teaspoon lemon flavoring

1 1/4 teaspoons lemon peel (, grated)

1/2 teaspoon salt

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Lemon Spritz Cookies is rated 4.7 out of 5 by 9.
Rated 5 out of 5 by from Delicious cookies!! This recipe is delicious. The dough consistency is perfect to be used with your cookie press!! I have a wilton prefered right fit and i got wonderful results. I love the lemony cheese flavor this cookies have. My kids love the cookies too beside they had so much fun decorating the cookies with my wilton sugar pen!
Date published: 2017-08-02
Rated 2 out of 5 by from Internet format is awful I would love this recipe if I could see it all on one page. This page isn't mobile friendly and when I tried to print it I get the instructions or the ingredient list but I can't get both in the same page. Too confusing too many buttons that don't do anything. Make it simpler.
Date published: 2016-12-27
Rated 5 out of 5 by from Better than Classic recipe! Just finished making 2 recipes: Wilton Lemon Spritz and Wilton Classic Spritz. Although both are good, the Lemon is best. Following the recipe exactly didn't produce super-lemoney cookies, in fact, the lemon was very subtle. But, even when overcooked and nearly black on the bottom, the lemon spritz were excellent. Cooked at 350F, but MUST watch at 7 minutes and adjust time in 1-3 minute increments thereafter!!! Each batch must be uniform (same) because each batch will require more or less minutes to cook. Personally, I like them best with a little extra browning around the edges rather than "just barely brown". These work best with the Wilton Ultra Pro II cookie press. I tried making the classic recipe with a 1M tip and piping bag, and they lost definition.
Date published: 2015-12-31
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