Photo: Lemon Spritz Squares Recipe
Ingredients
- 1 (1 pound, 1.5 ounce) package dry sugar cookie mix (recommended: Betty Crocker)
- 4 ounces cream cheese, softened
- 1 to 1 1/4 cups all-purpose flour
- 1/2 to 3/4 teaspoon lemon extract
- 2 eggs
- 1 tablespoon grated lemon zest
- Flour, for dusting work surface
- Powdered sugar, for garnishing
Directions
Preheat oven to 350 degrees F.
In the bowl of an electric mixer, combine the sugar cookie mix and cream cheese. Add the flour in 3 parts. Add eggs and lemon extract, and mix until just incorporated. Fold in the in lemon zest.
On lightly floured surface, roll out dough to a 12 by 14-inch rectangle. Using a fluted pastry cutter, cut dough into 2-inch squares.
Place cutouts 1-inch apart on ungreased cookie sheet. Freeze 10 minutes. Bake for 10 to 12 minutes, until bottoms are golden brown and tops are set. Cool completely on cooling rack. Dust with powdered sugar.
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By mkzk77_1880431
San Antonio, TX
on December 22, 2008
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the recipe and used 6 oz. cream cheese instead of 4 oz. Even with more cream cheese added, the cookies came out dry. I chilled the dough to avoid having to use too much flour. These cookies are really hard to roll out and cut into squares without the addition of flour. I probably used 1 cup extra flour to get it to roll out! I also used the zest of 5 lemons (about 2 TBS. They were bland! I thought they could use more sugar. I made a lemon glaze to drizzle on top to make them a little more edible. Despite the less than average reviews, a friend of mine recommended this recipe. Her and I need to have a talk LOL
By loganw_11006921
stanford , KY
on August 30, 2008
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i love this recpie so much i made it for my family ruion
By sherrillkc_8320224
Hammond, LA
on November 25, 2007
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This recipe is perfect for tea cakes and the lemon is the right amount. Too sweet and it ruins the combination with the savory.
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