Lemon Cheese Spritz Cookies for Christmas

photo by Karen=^..^=



- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
36 cookies
- Serves:
- 12
ingredients
- 8 ounces butter, softened
- 3 ounces cream cheese, softened
- 1 cup sugar
- 1 egg yolk
- 1⁄2 teaspoon lemon flavoring
- 1 teaspoon grated lemon rind
- 2 1⁄2 cups sifted flour
- 1⁄2 teaspoon salt
directions
- Cream butter, cream cheese and sugar in a mixer.
- Add egg yolk and flavorings.
- Beat until light.
- Shake flour through a fine sieve with the salt.
- Add this to butter mixture until blended well.
- Force through a cookie press or spritz gun onto cookie sheets.
- Bake at 350 for 15 minutes. UNDERbake these; do not let them brown.
- Makes 6 dozen.
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Reviews
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My mom and I make Christmas cookies for several days every year, and we're known for our efforts. We added this recipe this year, and they were a HUGE hit. They have a fantastic flavor and are light and yummy! Here's a tip, though - spritz the cookies when they're still chilled, or chill the dough, to get better results. Otherwise, the spritzed cookies won't stick to your cookie sheet and they come out more like globs.
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These are delicious! We made them this afternoon and shared them with neighbors. The lemon adds a nice element to the flavor. Also, to those who thought the lemon flavor was too mild, I'm wondering if you used lemon juice instead of lemon flavor? I thought these pressed easily and I had an old school twist cookie press that was my grandma's. We liked these so much better than the spritz recipes that use shortening! The cream cheese element is nice, too!
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Tweaks
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These are delicious! We made them this afternoon and shared them with neighbors. The lemon adds a nice element to the flavor. Also, to those who thought the lemon flavor was too mild, I'm wondering if you used lemon juice instead of lemon flavor? I thought these pressed easily and I had an old school twist cookie press that was my grandma's. We liked these so much better than the spritz recipes that use shortening! The cream cheese element is nice, too!
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life