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
- Preheat your oven to 350 F convection. Line Baking sheet with silicon pad or baking paper.
- Mix cornstarch and flour, set aside.
- In a stand-mixer cream butter and sugar on medium high speed(about 4 mins).
- Add egg and egg yolk, mix well.
- Stir in lemon zest and vanilla.
- Slowly add the flour mixture to the butter mixture with stand-mixer setting on slow. Combine well.
- Transfer dough in a cookie press and press the dough into preferred shapes onto the prepared baking sheets.
- Bake for about 10 minutes or until the cookies are golden.
- 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/
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