Brown Sugar Spritz
Recipe from Better Homes and Gardens
Brown sugar adds a praline flavor to this tender spritz cookie recipe.
Servings: 70 to 80
Prep Time: 20 mins
1 cupbutter (no substitutes)
1/2 cuppacked brown sugar
1 teaspoonbaking powder
1/2 teaspoonfinely shredded lemon peel
2 2/3 cupsall-purpose flour
Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking powder and beat well. Add egg, lemon peel, and vanilla. Beat until well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough.
Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets.
Bake in a 375 degree F oven for 9 to 10 minutes or until edges of cookies are firm but not brown. Remove cookies and cool on wire racks. Makes 70 to 80.
Make Ahead Tip
Bake and cool cookies completely. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
Per Serving: cal. (kcal) 46, Fat, total (g) 3, chol. (mg) 10, sat. fat (g) 2, carb. (g) 5, pro. (g) 1, vit. A (RE) 21, sodium (mg) 33, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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