Tuesday, December 28, 2010

Christmas Spritz Cookies

Every year, Meghan and I make Christmas Spritz cookies. Last year they didn't get made because Meghan was away at a swim meet in Oklahoma the weekend before Christmas, so this year I planned ahead.  I made the dough on the 23rd and planned to make the cookies after swim practice on Christmas Eve and before we had to leave to go to my Sister in law's. The dough was separated and colored red, white and green and we were ready to go! Out came the spritz maker...it was broken!.  A quick trip to Bed, Bath and Beyond and we were home with a deluxe electric model from Cuisinart in a mere 30 minutes!

Well, despite the solid reputation of Cuisinart, this particular product or the one we bought was not worth it. Sometimes the plunger went down, sometimes it went up and sometimes it just refused to move at all! After about 30 minutes of utter frustration, I boxed the thing up and raced back to Bed, Bath and Beyond...remember, this was Christmas Eve! Luckily there was no line and I grabbed the manual version made by Whilton, explained my experience and quickly raced home again!

Needless to say, we had burned our cookie making window :(. I am happy to report that Christmas morning we SUCCESSFULLY made the spritz cookies...here is my recipe which is a blend of two different recipes I found on the internet.

Spritz Cookies

1 c butter, softened
3 oz. light or low fat cream cheese, softened
3/4 c granulated sugar
1 egg yolk
1 t vanilla
1 T lemon juice
1-2 t grated lemon peel
21/2 c flour
1/4 t salt
1/2 t baking powder

Preheat oven to 350°. Cream butter and cream cheese together. Add sugar and mix until light and fluffy.  Add egg yolk, vanilla, lemon juice and lemon peel. Mix well. Mix together flour, salt and baking powder. Slowly add to butter mixture. Using cookie press, make cookies. Bake 12-15 minutes or until lightly browned. If you want colored cookies, add food coloring to the dough.

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