2 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter — in 16 pieces
3/4 cup sugar
1 large egg
1 tablespoon grated lemon rind
2 teaspoons fresh lemon juice
2 to 3 Tbsp. heavy cream
1 cup confectioner’s sugar
Heat oven to 350 F. Combine flour, baking powder and salt in bowl. Process butter and sugar in food processor until smooth and creamy. Add egg, peel, juice and vanilla; process until blended. Add dry ingredients and pulse until well mixed. Insert ridged or desired disk into a miniature or standard cookie press. Place 1/3 of dough into press. For ridged disk, on lightly floured surface pipe dough into 8 inch strips. Cut strips into 1 inch pieces and arrange 1 inch apart on ungreased cookie sheets. Bake 8-10 minutes, until cookies are firm and edges are lightly browned. Cool on wire racks. Make Glaze: Whisk juice, 2 tablespoons cream and confectioner’s sugar in small bowl until smooth. (Add remaining 1 tablespoon cream if glaze is too thick.) Dip one end of cookies into glaze; place on sheet of wax paper. Decoreate as desired. Let stand 30 minutes utnil glaze sets. Makes about 13 dozen miniature spritz. 8 dozen spritz. Per miniature spritz: 25 calories, 5 mg. cholesterol, 1.5 g fat, 6 mg. sodium, o g protein, 2 g carbohydrate Recpe for December ’97 Ladies Home Journal Submitted by Rose Woodbury, Charlotte, MI MC formatting by bobbi744@acd.net ICQ#2099532