This recipe calls for brown sugar and lemon peel, so it's a little different.
I also like that it uses butter instead of shortening.
Side note: My assistant Pudge sat this one out pouting. He wants to know why Spritz have dog and camel shaped cookies but not a pig...
well, I dunno... but I'll get my elves right on that:@)
Brown Sugar Spritz Cookies-from BHG
1 C butter (no substitutions)
1/2 C packed brown sugar
1 tsp baking powder
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
2-2/3 C all purpose flour
Decorations of choice. I used MM's and some did crack. I like to cut up gum drops, they work well.
- Beat butter in mixing bowl with electric mixer on medium speed for 30 seconds. Add brown sugar and baking powder and beat well. Add egg, lemon peel and vanilla, beat till combined.
- Beat in as much flour as you can, stir in any remaining flour by hand. Do not chill dough.
- Pack dough into cookie press. Force dough through press onto ungreased cookie sheets.
- Bake at 375 degrees for 9 to 10 minutes or until edges are firm but not brown. Remove cookies to wire rack to cool.