"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Spritz Recipe

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This recipe for Lemon Spritz, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Warns Hubbard Smith
Added: Monday, April 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter
3/4 cup sugar
1 egg
1 tsp. lemon extract
1 tsp. grated lemon rind
2-1/2 cups flour
1/2 tsp. baking powder

Directions:
Directions:
Cream butter and sugar until light and fluffy.
Add egg and cream again for 2 minutes.
Stir in lemon extract, rind, baking powder and salt.
Stir in flour.
Force dough through cookie press onto ungreased cookie sheets.
Bake at 425 degrees for 10 minutes.

Number Of Servings:
Number Of Servings:
4-6 dozen
Preparation Time:
Preparation Time:
1 hour, plus 10 minutes to bake.
Personal Notes:
Personal Notes:
A Christmas treat shared by Aunt Sally(Warns) Anderson.

 

 

 

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