Traditionally this lemon spritz cookie recipe is pressed into shapes, but if needed they can be rolled out and cut into shapes with cookie cutters.
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 sticks (1 cup) salted butter, softened
3 egg yolks
1 teaspoon lemon extract, or 1 tablespoon lemon juice
1 teaspoon grated lemon rind
Step 1: Preheat oven to 400 degrees F.
Step 2: Lightly grease cookie sheets; set aside.
Step 3: In a medium bowl, whisk together flour, baking powder, and salt; set aside.
Step 4: In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy.
Step 5: Beat in egg yolks, lemon extract or juice, and grated lemon rind.
Step 6: Gradually add flour mixture to large bowl, mix well.
Step 7: Place dough into cookie press with desired template.
Note: Depending on the cookie press, dough might need to be chilled until firm.
Step 8: Press cookies 1 inch apart onto prepared cookie sheets.
Step 9: Bake 10 minutes, or until edges begin to brown slightly. Let set on cookie sheet for 1 minute before transferring to cooling surface.
Makes about 60 cookies.Tags: Lemon Spritz