Citrus Spritz Cookies
Ingrediënten
- ³/4 cup of softened butter
- ¹/3 cup sour cream
- ²/3 cup granulated sugar
- ¹/2 teaspoon of baking powder
- ¹/4 teaspoon of salt
- 1 egg
- 1 teaspoon of clementine zest
- 1 teaspoon of lemon zest
- 2 ¹/2 cups all-purpose flour
- ¹/3 cup finely ground slivered almonds
- 1 recipe for Citrus Icing
- Yellow and/or orange sugar for decoration
Preparation Time: 40 minutes / Baking Time: 6 minutes per batch at 375°F
Instructies
- Preheat your oven to 375°F.
- In a large mixing bowl, beat the softened butter with a mixer on medium to high speed for about 30 seconds.
- Beat in the sour cream.
- Add granulated sugar, baking powder, and salt.
- Beat until well combined, scraping the bowl as needed.
- Beat in the egg, clementine zest, and lemon zest.
- Gradually beat in the flour and ground almonds.
- Force the unchilled dough through a cookie press, placing the dough 1 inch apart onto ungreased cookie sheets.
- Bake for 6 minutes or until the edges are firm but not brown.
- Remove the cookies and allow them to cool on wire racks.
- Dip the tops of the cookies in Citrus Icing and sprinkle with yellow and/or orange sugar.
- Let them stand until the icing sets.
Notes / Tips / Wine Advice:
This recipe yields approximately 92 servings (1 cookie each).
Citrus Icing:
In a small bowl, combine 2 cups of powdered sugar and 1¹⁄2 teaspoons of clementine or lemon zest. Stir in 3 tablespoons of clementine or lemon juice. If needed, stir in enough additional juice to reach a thin coating consistency.Storage:
Layer the cookies between sheets of waxed paper in an airtight container and cover. You can store them in the refrigerator for up to 3 days or freeze them for up to 3 months. Enjoy your Citrus Spritz Cookies!--------------------------------------------------------------------------------------------------
