Lemon Cream Cheese Spritz Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter and cream cheese together in a bowl using an electric mixer until creamy. Mix in sugar until light and fluffy. Add egg yolk, lemon zest, lemon extract, and vanilla extract. Mix well. Add flour and salt gradually until dough is combined.
• Shape dough into small logs; place a log into a cookie press and press out onto ungreased cookie sheets. Repeat with remaining dough logs.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes.

Steps:

• Preheat oven to 350°. Cream shortening, cream cheese and sugar until light and fluffy. Beat in egg yolk and vanilla. In another bowl, whisk together flour, salt and cinnamon; gradually add to creamed mixture and mix well. Stir in orange zest. If desired, add food coloring., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Decorate with candies and colored sugar as desired. Bake until set (do not brown), 9-12 minutes. Remove from pans to wire racks to cool.

Steps:

• Beat cream cheese, butter and sugar until smooth, about 5 minutes. Beat in lemon zest and juice. Refrigerate in an airtight container up to 3 days. Stir until smooth before using.

Steps:

• In a large bowl, beat shortening and cream cheese until blended. Add sugar; beat until creamy. Beat in egg yolk, lemon extract and peel. Combine the flour and salt; gradually add to the creamed mixture., Using a cookie press fitted with the disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake at 350° for 9-12 minutes or until set (do not brown). Remove to wire racks to cool. Decorate as desired.

Steps:

• Preheat oven to 375F
• 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.
• Sift together flour, baking powder and salt into a medium bowl mix into butter mixture on low speed.
• 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)
• Bake cookies until golden brown on the bottom, about 12 minutes.
• Combine 1 cup powdered sugar with the lemonade drink mix in a large plastic bag and shake to mix.
• 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:

• 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:

• 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.