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Lemon Blossom Spritz Recipe

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This recipe for Lemon Blossom Spritz, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene "Gail" Polk-Pearson
Added: Sunday, February 17, 2008


1 C. Butter, softened
1/2 C. Sugar
1/2 C. Brown sugar
1 Egg
1 tsp. grated Lemon peel
1 Tbsp. Lemon juice
1 tsp. Vanilla extract
2-1/2 C. Flour
1/4 tsp. Baking soda
1/4 tsp. Salt
1-1/4 C. Powdered sugar
1/2 tsp. grated Lemon peel
2-4 tsp. Lemon juice
1/2 tsp. Vanilla extract

In large mixing bowl, combine butter, sugar, brown sugar, egg, lemon peel, lemon juice and vanilla. Beat at medium speed with an electric mixer until light and fluffy. Add flour, baking soda and salt. Beat at low speed until soft dough forms. Cover with plastic wrap. Chill 1 to 2 hours, or until firm.
Heat oven to 400. Place dough in cookie press. Using flower-patterned plate, press cookies 2 inches apart onto ungreased cookie sheets. Bake for 5 to 7 minutes, or until edges are light golden brown. Cool completely.
In small mixing bowl, combine frosting ingredients. Beat at low speed with an electric mixer until smooth. Spread frosting evenly on cookies.
Let dry completely before storing.




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