Ribbon Spritz Sandwich Cookies

• 1 cup Land O Lakes Butter, softened
• 3/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 Land O Lakes All-Natural Egg
• 1 tablespoon freshly grated lemon zest
• 1 1/2 teaspoons vanilla
• 2 1/4 cups all-purpose flour
• 12 ounces white baking chocolate, chopped
• Assorted nonpareils or decorator sugars

1. Heat oven to 375F.
2. Combine butter, powdered sugar and salt in bowl; beat at medium speed until well mixed.
3. Add egg, lemon zest and vanilla; continue beating until well mixed.
4. Add flour; beat at low speed until well mixed.
5. Place dough into cookie press fitted with saw-toothed ribbon disk.
6. Press long strips of dough onto each ungreased cookie sheet.
7. Cut cookies crosswise at 1-inch intervals; do not separate.
8. Bake 7-9 minutes or until edges just begin to brown and centers are set.
9. Cut warm cookies along scored lines.
10. Let cookies cool completely on cookie sheets.
11. Place white chocolate into heat-proof bowl; place bowl over pan of very hot water.
12. Stir until melted and smooth.
13. Spread thin layer of melted chocolate onto bottom-side of 1 cookie.
14. Top with another cookie, bottom-side down.
15. Repeat with remaining cookies.
16. Refrigerate cookies 5 minutes or until chocolate is set.
17. Keep remaining chocolate warm.

butter, powdered sugar, salt, egg, freshly grated lemon zest, vanilla, flour, chocolate

Taken from www.landolakes.com/recipe/3960/ribbon-spritz-sandwich-cookies (may not work)