9. Lemon Raspberry Spritz Cookie
Ingredients:
COOKIE DOUGH
- 1 cup unsalted butter softened
- 2/3 cup icing sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon Sweet Meyer Lemon flavoring I used Wilton or 1 teaspoon lemon extract
- 1 teaspoon grated lemon peel
- 2 cups all purpose flour
- a pinch of salt
RASPBERRY BUTTERCREAM
- 1/4 cup unsalted butter softened
- 1/2 cup icing sugar plus additional 3/4 cup
- 1 tablespoon seedless raspberry jam
- 1 1/2 teaspoons of black raspberry liquor or whole milk
Instructions:
LEMON SPRITZ COOKIE
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Preheat oven to 350*F
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Line 3 baking sheets with parchment paper and set aside.
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In a large bowl beat together the softened butter and the icing sugar until it is light and fluffy.
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Next beat in the egg, vanilla, lemon flavoring and lemon peel until combined for about 1 minute.
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The dough will look somewhat curdled because of the alcohol in the lemon extract or lemon flavoring and that is o.k. Do not over beat.
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Add the flour, pinch of salt and beat until combined.
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Transfer the dough, one cup at a time to a pastry bag with a star tip (I used the 1M tip)
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Alternately, you can also use a cookie press.
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Pipe dough in a circular motion starting with a center and working your way outward forming a rose shape. (Space the cookies 1 inch apart on the cookie sheet)
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Bake at 350*F for 8 to 10 minutes until the bottom is light golden brown. Let cool completely.
RASPBERRY BUTTERCREAM ICING:
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In a small bowl beat 1/4 cup of softened butter for 30 seconds on medium speed. Add 1/2 cup of icing sugar, 1 tablespoon of seedless raspberry jam and 1 1/2 teaspoon of black raspberry liquor or milk and beat until combined. Gradually beat in an additional 3/4 cup of icing sugar.
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Spread a generous teaspoon of icing on the flat bottom side of half of the cookies and sandwich together with the remaining cookies. (I used a piping bag with a round tip)
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Dust with icing sugar.
Originally posted 2019-03-12 14:01:47.
