As much as I think my mom hated to clean it, I remember she used to let us use the cookie press quite often in my childhood. The dough was one of those rare recipes that we usually had all the ingredients for on lazy Sunday afternoons. I loved making them at Christmastime, as our cookie press came with wreath and Christmas tree designs.
This year, I wanted these to taste light and dreamy, and figured the best way to do that was to make them lemony. I added lemon zest to the dough, and lemon juice to the glaze. They are quite delectable, so I made a big batch. That means that even if you eat a ton, you’ll still have plenty to give away on your Christmas cookie plates.
Lemon Spritz Wreaths
2 sticks butter, at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
1 teaspoon kosher salt (1/2 teaspoon of table salt)
3 cups unbleached all-purpose flour
Lemon Glaze (recipe follows)
1. Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until light and creamy. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla and lemon zest. And beat until smooth. With mixer on low, add in salt and flour, and mix until completely incorporated, and the dough is uniform.
2. Working in batches, place dough into cookie press (I use Wilton’s model), fit with the wreath motif, and stamp out cookies. Bake for 11 minutes, or until almost beginning to brown. Allow to cool completely. Dip each cookie in glaze and set on a cookie rack to dry and harden.
1 1/2 tablespoons butter, melted
2 tablespoons freshly squeezed lemon juice
1 cup powdered sugar
Whisk together ingredients until smooth.