Lemon Cheese Spritz Cookies Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and both extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Fill a cookie press with the dough according to the manufacturer?s directions; press the dough 1 1/2 inches apart onto unlined baking sheets. Decorate with sanding sugar and/or nonpareils.
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 14 to 17 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

Steps:

• Bring all ingredients to room temperature.
• Beat the butter and lemon zest with an electric mixer at medium speed until smooth, about 30 seconds. Slowly beat in the egg yolk and cream.
• Whisk the flour, pecorino, 1/4 cup of the Parmesan, sugar, rosemary, salt, and nutmeg together in a bowl. Gradually add the flour mixture into the butter mixture while mixing slowly. Scrape down the sides of the bowl, then beat on medium speed to make a slightly sticky dough.
• Fill the cookie press with the dough. Assemble the press with the desired disk shape (see cook's note), and press cookies onto ungreased baking sheets. Leave about one inch between cookies. Sprinkle with the remaining 1/4 cup Parmesan and refrigerate cookies for 20 minutes.
• Preheat oven to 325 degrees F.
• Bake cookies, rotating pan halfway through, until golden, the cheese browns a bit, and the cookies smell nutty, about 20 to 25 minutes. Briefly cool the cookies on the baking sheets, then transfer to racks to cool. Serve or store in a tightly sealed container for up to 1 month.

Steps:

• Cream butter, cheese, and sugar until fluffy.
• Blend in remaining ingredients.
• Cover and chill.
• Press out cookies on un-greased baking sheet.
• Sprinkle with colored sugars.
• Bake at 375 F 7-8 minutes.

Steps:

• 1. Preheat oven to 375F
• 2. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in granulated sugar. Add egg, lemon zest, and lemon juice; mix well.
• 3. Sift together flour, baking powder and salt into a medium bowl mix into butter mixture on low speed.
• 4. Line a baking sheet with parchment paper. Place small amount of the dough in a pastry bag fitted with a large star tip. Holding tip very close to the surface, pipe a 2 inch rosette onto baking sheet. Refill pastry bag as needed with remaining dough. (If your dough feels too stiff to pipe, you can scoop the dough with a small cookie scoop, and roll into balls and flatten with the greased bottom of a glass cup)
• 5. Bake cookies until golden brown on the bottom, about 12 minutes.
• 6. Combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake to mix.
• 7. When the cookies are removed from the oven and while they are still hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon zest, lemon juice and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with colored sugar. , Bake at 350° for 8-10 minutes or until lightly brown around the edges.

Steps:

• 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.