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Monday, November 27 2017

With classic Christmas sugar cookies, salted caramel-filled macarons, spritz, butter cookies, and more, these delicious decorated Christmas cookies are sure to impress your friends and family. Bonus: Every Christmas cookie recipe here is a snap to make—they'll only think you spent hours baking.

INGREDIENTS

3/4 - cup butter, softened
1/3 - cup sour cream
2/3 - cup granulated sugar
1/2 - teaspoon baking powder
1/4 - teaspoon salt
1 - egg
1 - teaspoon clementine zest
1 - teaspoon lemon zest
2 1/2 - cups all-purpose flour
1/3 - cup finely ground slivered almonds
1 - recipe Citrus Icing
Yellow or orange colored sugar


DIRECTIONS

Preheat oven to 375 degrees F. In a large bowl beat butter with a mixer on medium to high 30 seconds. Beat in sour cream. Add granulated sugar, baking powder, and salt. Beat until combined, scraping bowl as needed. Beat in egg, clementine zest, and lemon zest. Beat in flour and ground almonds.


Force the unchilled dough through a cookie press 1 inch apart onto ungreased cookie sheets. Bake 6 minutes or until edges are firm but not brown. Remove; cool on wire racks. Dip tops of cookies in Citrus Icing and sprinkle with yellow or orange sugar. Let stand 20 minutes or until set.


FROM THE TEST KITCHEN


TO STORE:
Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Citrus Icing
INGREDIENTS

2 - cups powdered sugar
1 1/2 - teaspoons clementine or lemon zest
3 - tablespoons clementine or lemon juice


DIRECTIONS

 In a small bowl combine powdered sugar and clementine or lemon zest. Stir in clementine or lemon juice. If necessary, stir in enough additional juice to make icing a thin coating consistency.
NUTRITION FACTS (Lemon-Clementine Spritz Cookies)

Per serving: 47 kcal , 2 g fat (1 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 6 mg chol. , 22 mg sodium , 7 g carb. , 0 g fiber , 4 g sugar , 1 g pro.

Posted by: AT 11:04 am   |  Permalink   |  0 Comments  |  Email
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