The first recipe is very good and perfect for the holidays. The second is a great recipe because it is so versatile. You can use lime or orange zest/juice instead of the lemon, or you leave out both the zest and juice and substitute 1 ts of your favorite extract. Almond, butterscotch, peppermint - these all make great cookies!
Gingerbread Spritz
1 c butter, soft
1/2 c molasses
1/4 c packed brown sugar
1 egg
1 ts vanilla extract
2 3/4 c AP flour
1/2 ts baking powder
1/2 ts ground nutmeg
1/2 ts cinnamon
1/4 ts salt
1/4 ts ginger
Preheat oven to 400F
1.In mixer bowl beat together butter, molasses and brown sugar. Add the egg and vanilla extract and beat well.
2.In another bowl, thoroughly stir together the flour, baking powder, nutmeg, cinnamon, salt, and ginger. Add to creamed mixture. Stir until thoroughly mixed. Cover and chill 1 to 2 hours.
3.Place 1/4 of dough in a cookie press. Press cookies onto ungreased cookie sheet. Bake for 7-10 minutes or until set, but not brown. Cool on a wire rack
Lemon Cream Spritz
1 c Sweet butter, soft
3 oz Cream cheese, soft
1 c sugar
1 egg
1 ts grated lemon zest (can use orange or lime)
1 tb fresh lemon juice (can use orange or lime)
2 1/2 c flour
1 ts baking powder
**Note: Can leave out citrus zest and juice. Substitute with 1 ts of extract - almond, butterscotch, peppermint, coconut, vanilla, etc
Preheat oven to 375F.
1.Cream butter, cream cheese and sugar until light and fluffy.
2.Add egg, lemon zest, lemon juice, flour and baking powder to the creamed mixture; beat until creamy and smooth.
3.Fill cookie press with dough and press cookies onto ungreased cookie sheet. Bake approximately 8-10 minutes or until lightly browned on edges. Cool on a wire rack.
