Cream Cheese Spritz Cookies
4 dozen cookies
1 cup of butter, room temperature
1 (3 ounces) package cream cheese, softened
1 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Preheat oven to 350°F. In a large mixing bowl, cream butter and cream cheese together. Add sugar and mix well until light and fluffy. Add egg yolks, vanilla and lemon peel. Mix well. Gradually add flour and salt to cream mixture. Fit a cookie press with the desired template and fill with dough. Press out cookies 1" apart onto ungreased cookie sheets.
Bake 12-15 minutes or until light golden brown. Cool 2 minutes on cooling grid. Remove from cookie sheet and continue to cool on grid. Store in airtight container at cool room temperature for several weeks or freeze for two months.
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