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Lemon Poppy Seed
Spritz Cookies
23/4 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
4 ounces (1/2 – 8 oz.pkg.) cream cheese,
softened
1 cup granulated sugar
1 egg yolk
1 teaspoon Wilton Pure Vanilla Extract
3/4 teaspoon Wilton Pure Lemon Extract
11/2 teaspoons grated lemon zest
1 teaspoon poppy seeds
Gingerbread
Spritz Cookies
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) butter, softened
2/3 cup firmly-packed dark brown sugar
1 egg
10
Preheat oven 350°F. In medium bowl, combine flour and salt. In large bowl, beat butter
and cream cheese together with electric mixer until light and fluffy. Add sugar; mix well.
Add egg yolk, extracts, lemon zest and poppy seeds; mix well. Gradually add flour
mixture; mix until combined. Shape dough into small logs and place in Cookie Master.
Press cookies using desired shape onto ungreased cookie sheet.
Bake 12-15 minutes or until light golden brown. Cool 2 minutes on cookie sheet; remove
to cooling grid and cool completely.
Makes 4 dozen cookies.
Preheat oven to 375°F. In medium bowl, combine flour, salt, allspice, cloves, cinnamon
and ginger. In large bowl, beat butter and sugar until light and fluffy. Add egg; mix well.
Add flour mixture; mix until dough is smooth and just combined. Place dough in Cookie
Master and press in desired shapes onto ungreased cookie sheet.
Bake 8-10 minutes or until edges turn slightly brown. Cool 2 minutes on cookie sheet;
remove to cooling grid and cool completely.
Makes about 6 dozen cookies.
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