Brown Sugar Spritz Cookies
1 cup butter
1/2 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon vanilla
2-2/3 cups all-purpose flour
Beat butter in a large mixing bowl with an electric
mixer on medium speed for 30 seconds. Add brown sugar
and baking powder and beat well. Add egg, lemon peel,
and vanilla. Beat till well combined. Beat in as much
flour as you can. Stir in any remaining flour with a
wooden spoon. Do not chill dough.
Pack dough into a cookie press. Force dough through
press onto ungreased cookie sheets. Bake in a 375 F.
oven for 9 to 10 minutes or till edges of cookies are
firm but not brown. Remove cookies and cool on wire
racks. Makes 70 to 80.
Make-ahead tip: Bake and cool cookies completely. In
an airtight or freezer container arrange cookies in a
single layer; cover with a sheet of waxed paper.
Repeat layers, leaving enough air space to close
container easily. Freeze up to 1 month.
Nutrition facts per serving: 46 calories, 3 g total
fat (2 g saturated fat), 10 mg cholesterol, 33 mg
sodium, 5 g carbohydrate, 0 g fiber, 1 g protein.
Daily Values: 2% vitamin A, 0% vitamin C, 0% calcium,