My preferred cup of tea is this lemon tea. I used to get it frequently from my father. It is a tart and sweet tea; first you taste the lemon, then the honey. fantastic for easing sore throats. It’s delicious!
| Servings: | 48 |
| Yield: | 8 dozen |
Ingredients
- 1 ½ cups unsalted butter, softened
- 1 cup white sugar
- 2 egg yolks
- 2 tablespoons water
- 3 ¾ cups all-purpose flour
- 1 pinch salt
- 1 tablespoon vanilla extract
- 2 egg whites
- 2 tablespoons water
Instructions
- Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough.
- Preheat the oven to 400 degrees F (205 degrees C).
- Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired.
- Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.
Nutrition Facts
| Calories | 106 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 4 g |
| Sodium | 4 mg |
| Sugars | 4 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
very dry dough.
This is not a good cookie press recipe. The dough is very hard to work with. Was unable to use this in my cookie press and it is a very bland recipe. These would be great for frosted/decorated cookies. I will not be using this recipe in the future
OMG this is the BEST butter cookies I ever made and that’s my husband’s response when he tried one. Thanks for sharing
loved these. soo easy to make and worked great with my press. will be making these in the future from now on.
I separated the dough and added food coloring for colored cookies. Just like my grandmas
Taste just like my Mother’s and Grandmother’s. Also had a fun time with my daughter making these. love them and will definitely be making every year
Worked great in the press. Needs a bit more flavor
Recipe was alright. Little bland but good for tea or coffee dunking. will probably add more sugar next time. Worked will with my OXO cookie press but word of warning: if you have an OXO this makes WAY TOO MUCH dough. “Makes 48” turned into “makes 100+”
These turned out very nice, but making them was quite a challenge. The batter was very dry even before adding the flour. After the flour was added, I had dry crumbles. My sister looked up what to do with dry cookie batter on the internet! It did say, not to worry, all was not lost! I added a small amount of water and the dough took shape. It was not necessary to refrigerate. They went through my Mother’s 50 year old press without a problem. Other than the batter problem, they had a very good flavor and texture.
I couldn’t get this dough to go through my new cookie press! I tried both room
While the finished product was delicious, the recipe didn’t specify time in fridge before baking. Mine was in for a couple hours and even after letting it sit to soften, was very difficult to press. To the point that I stopped trying! I rolled balls and make thumbprint cookies with the remaining dough.
I made this recipe as an entry for the fair and I brought home a blue ribbon!! This recipe is staying in my family now. I didn’t make any changes to it although I did use my electric mixer and mixed the butter and sugar until they were nice and fluffy and then did so with the rest of the ingredients. I refrigerated to dough for two hours before baking. This is a great recipe!! Thanks for sharing!
These were really bland and the dough was quite stubborn.
I made this recipe exactly as written. Very good tasting, and very easy to work through my press. I have an old cookie press from 1970 – made by Sears. This will be my go to spritz recipe.
It tasted raw and took forever to cook it needs more flavor there was too much flour along with it.
I am hugely disappointed with this recipe. I followed it exactly and the dough was impossible to work with. The taste was just okay. We ended up with one ugly batch of cookies that wouldn’t come off my cookie sheets. Will have to dig up my mom’s recipe from when I was a kid – those were delicious.
Sorry, I didn’t care for these cookies — maybe they need a flavored icing, because they just didn’t have any taste on their own?
I don’t have a cookie press, but i formed my shapes with cookie cutters and at first i didn’t have high hopes because mine didn’t turn out so “pretty”, but they were absolutely delicious!! i normally can stop at one cookie, but i had 3!!
these were very easy to make, and worked well with my cookie press.We didn’t care for the first batch.They looked perfect, they just weren’t sweet cookies.We made a second batch and frosted them,it was just what we wanted.
Followed the recipe pretty much exactly (except didn’t brush tops with egg white/water mix) and these are buttery and easy to use with my pampered chef cookie press. This is thrilling! They are not an overly sweet cookie, but that is how spritz cookies are and how I like them. These are light and delicate, and even the shapes that usually fall apart didn’t. Easy to decorate too with sprinkles or sugar. I did not chill the dough at all, just mixed and started pressing, then decorated and baked for 12 minutes on my PC stones. My husband taste-tested the dough and couldn’t stop. I don’t have a heavy-duty mixer, so it was a little tough doubling the recipe with my standard size bowl and mixer. I will probably use a larger size bowl or do two separate batches next time. I couldn’t find my usual recipe and chose this one from the reviews – I think I’ve found my new go-to spritz cookie recipe! Thank you!
teast good but didn’t work for pamper chef