Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
Special equipment needed:
- Cookie press
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the egg, vanilla extract, lemon juice, and lemon zest until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Load the cookie press with the dough and press the cookies onto a parchment-lined baking sheet, spacing them about 1 inch apart.
7. Bake for 10-12 minutes, or until the edges are lightly golden.
8. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
375°F (190°C)
Serving size:
Makes about 4 dozen cookies
Nutritional information:
Per serving (1 cookie):
- Calories: 80
- Total fat: 5g
- Saturated fat: 3g
- Cholesterol: 18mg
- Sodium: 30mg
- Total carbohydrates: 8g
- Dietary fiber: 0g
- Sugars: 2g
- Protein: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/4 teaspoon.
- Orange or lime juice and zest can be used instead of lemon for a different flavor.
Variations:
- Add 1/2 teaspoon of almond extract or 1/4 teaspoon of cinnamon for a different flavor.
- Dip the cooled cookies in melted white chocolate and sprinkle with additional lemon zest for a fancier presentation.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Chill the cookie press in the refrigerator for 10-15 minutes before using to help the dough stick better.
- If the dough becomes too soft or sticky, chill it in the refrigerator for 10-15 minutes before continuing.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in a 350°F (175°C) oven for 5-7 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a simple presentation.
Garnishes:
Sprinkle the cookies with additional lemon zest or drizzle with melted white chocolate for a fancier presentation.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
The cookies can be served as a dessert or snack on their own.
Troubleshooting advice:
- If the dough is too dry and won't stick to the cookie press, add a tablespoon of milk or water and mix until the dough is smooth and pliable.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 10-15 minutes before continuing.
Food safety advice:
Make sure to properly store the cookies in an airtight container to prevent spoilage.
Food history:
Spritz cookies originated in Germany and are traditionally made with a cookie press.
Flavor profiles:
These cookies have a buttery, lemony flavor with a light and crispy texture.
Serving suggestions:
Serve the cookies on a platter with a cup of hot tea or coffee for a simple and elegant presentation.
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Taste: Citrusy, Sweet, Tart, Refreshing, Zesty