Cream Cheese Spritz

• 2 1/2 c. sifted all-purpose flour
• 1 tsp. baking powder
• 1 c. softened butter or margarine
• 1 (3 oz.) pkg. cream cheese (at room temperature)
• 1 c. sugar
• 1 egg
• 1 Tbsp. lemon juice
• 1 tsp. grated lemon peel
• Lemon Glaze (recipe follows)
• chopped nuts

1. Sift together flour and baking powder.
2. Work butter and cream cheese in a bowl until creamy.
3. Add sugar and beat until light and fluffy.
4. Add egg, lemon juice and lemon peel.
5. Beat thoroughly. Add sifted dry ingredients to butter mixture gradually and mix until smooth.
6. Cover and chill 30 minutes.
7. Heat oven to 375u0b0.
8. Put star plate in cookie press and fill press with dough.
9. Force out 2-inch ribbons in the shape of an "S" onto cold, ungreased cookie sheets.
10. Bake 10 to 12 minutes, until edges are browned.
11. Remove from sheets and cool on racks.
12. Dip ends of cookies in Lemon Glaze and then in chopped nuts.
13. Place on waxed paper until glaze hardens.
14. Makes about 4 dozen cookies.

flour, baking powder, butter, cream cheese, sugar, egg, lemon juice, lemon glaze, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567205 (may not work)