Lemon-Lime Spritz Cookies

A trio of sweets from The Secret Garden tea

These Lemon-Lime Spritz Cookies get their flavor from prepared lemon curd.

Lemon-Lime Spritz Cookies
Yield: 46 cookies • Preparation: 35 minutes • Bake: 12 minutes
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  1. 1 cup salted butter, softened
  2. ½ cup plus 2 tablespoons sugar
  3. 1 large egg
  4. 1 teaspoon vanilla extract
  5. 1 teaspoon lemon extract
  6. 1 teaspoon lime zest
  7. 2¼ cups all-purpose flour
  8. ¾ cup prepared lemon curd
  9. Garnish: additional lime zest
  1. Preheat oven to 350°.
  2. Line several rimmed baking sheets with parchment paper. Set aside.
  3. In a large mixing bowl, combine butter and sugar. Beat with a mixer at medium-high speed until light and creamy, 2 to 3 minutes. Add egg, vanilla extract, lemon extract, and lime zest, beating until blended. Add flour, beating until combined.
  4. Transfer dough to a piping bag fitted with very large open-star tip (Ateco #848). Pipe rosettes of dough onto prepared baking sheets. Using the back of a round ½-teaspoon measuring spoon, make an indentation in the center of each cookie.
  5. Bake until cookies are set and edges are very light brown, approximately 12 minutes. Transfer to wire racks, and let cool completely.
  6. Just before serving, place lemon curd in a piping bag fitted with a medium round tip (Wilton #12), and pipe a button of lemon curd into center of each cookie.
  7. Garnish with additional lime zest, if desired.
  1. • Cookies can be baked and then frozen in an airtight container up to one week in advance. Let thaw completely before filling and garnishing.
TeaTime Magazine https://www.teatimemagazine.com/
From TeaTime, July/August 2015


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