Cuisine: German
Author: Kirsten| My Ktchen in the Rockies
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
  • ¾ cup 3½ Tablespoons (220 g) unsalted organic butter, at room temp.
  • ½ cup 2 Tablespoons (80 g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 organic egg, at room temp.
  • 1 organic egg yolk, at room temp.
  • 1 teaspoon lemon zest
  • 2 cups 1½ Tablespoons (250 g) organic flour
  • ⅓ cup 1 Tablespoons (50 g) organic corn starch
  1. Preheat your oven to 350 F convection. Line Baking sheet with silicon pad or baking paper.
  2. Mix cornstarch and flour, set aside.
  3. In a stand-mixer cream butter and sugar on medium high speed(about 4 mins).
  4. Add egg and egg yolk, mix well.
  5. Stir in lemon zest and vanilla.
  6. Slowly add the flour mixture to the butter mixture with stand-mixer setting on slow. Combine well.
  7. Transfer dough in a cookie press and press the dough into preferred shapes onto the prepared baking sheets.
  8. Bake for about 10 minutes or until the cookies are golden.
  9. Cool on rack and store in cookie boxes. Enjoy!
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2012/12/16/spritzgeback/