Lemon Spritz Squares

Another Sandra Lee Semi-Homemade recipe. Easy and really tasty! Sandra recommends using Betty Crocker sugar cookie mix for this recipe. I have actually made Vanilla Spritz squares using vanilla extract and eliminating the lemon zest.

• Ready In: 27 mins
• Yields: 42 cookies

Ingredients

• 17 1⁄2 ounces  sugar cookie mix
• 4  ounces cream cheese, softened
• 1 1⁄4 cups all-purpose flour
• 1⁄2 teaspoon  lemon extract
• 2  eggs
• 1  tablespoon  grated lemon zest
•  flour, for dusting work surface

Directions

1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer combine the sugar cookie mix and cream cheese until well blended and smooth.
3. Add the flour in 3 parts.
4. Add eggs and lemon extract and mix until just incorporated.
5. Fold in lemon zest.
6. On a lightly floured surface roll out dough to a 12 x 14 inch rectangle.
7. Using a fluted pastry cutter(if you have one), I use a butter knife, cut dough into 2 inch squares.
8. Place squares 1 inch apart on a ungreased cookie sheet(I lightly spray cooking spray).
9. Put in freezer for 10 minutes.
10. Bake for 10-12 minutes until bottoms are golden brown and tops are set.
11. Cool on wire racks.
12. Dust with powdered sugar.