One of my favorite Christmas cookie recipes to make is a Classic Spritz Cookies recipe. This past Christmas when I made these spritz cookies, I checked out all the disks included with my cookie press—hearts, ovals, pinwheels, and flowers! I decided that I needed to make spritz cookies more often than just at Christmas time. I came across this Lemon Cream Cheese Spritz Cookie recipe in Betty Crocker’s Cooky Book, and I knew I had to make them shaped as pretty flowers for Easter.
Although these cookies tasted fine, I have to admit that I prefer the Classic Spritz Cookies. I love lemon and cream cheese, but these cookies were not as flavorful as I expected. Also, the dough was not as easy to work as the classic dough. Pressed cookies can be a little tricky. The dough needs to be soft enough to press through the press, but firm enough to hold its shape. It needs to be sticky enough to stick to the baking sheet, but not so sticky that it sticks to the disk. The good news is that once you have your dough perfect, you can press out an entire sheet of cookies in just minutes. The instructions for this spritz recipe said to refrigerate the dough for 30 minutes, which was perfect. But I found that while I had one batch in the oven, the dough warmed up just enough to make the next batch too sticky. Putting the dough-filled cookie press in the refrigerator for a few minutes and then keeping the dough refrigerated between batches solved the problem. It is also very important that you press the cookies onto a clean, cooled cookie sheet. Once you get the hang of it, it's so simple to make LOTS of cookies. This particular recipe makes anywhere from 4 1/2 dozen to 6 dozen cookies depending on the cookie press and disk that is used.
DetailsPrep time: Cook time: Total time: Yield: approximately 5 dozen cookies
Lemon Cream Cheese Spritz
Lemon flavored pressed cookies.
- 1 cup butter, softened
- 3 ounces cream cheese
- 1 cup sugar
- 1 egg, beaten
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- food coloring, optional
- M&M's, optional
1. Cream together the butter and cream cheese; add sugar and continue to cream until light and fluffy.2. Mix in the egg, lemon juice, and lemon zest and blend until well combined.3. Blend flour and baking powder together, then add to the cream cheese mixture and mix until combined.4. If desired, divide dough and mix in food coloring.5. Chill dough for 30 minutes.6. Preheat oven to 375°F; use a cookie press to press out cookies onto cold, ungreased baking sheet. (Do not use a non-stick baking sheet).7. Decorate cookies with M&M's if desired.8. Bake for 7 - 10 minutes, or until just beginning to brown.9. Let cookies cool on cookie sheet for about 1 minutes, then remove to cooking rack.10. Between batches, be sure to clean cookie sheet and allow it to cool completely before pressing next batch of cookies. If dough becomes too sticky, chill in refrigerator.
Recipe Adapted Betty Crocker's Cooky Book.