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