Ribbon Spritz Sandwich Cookies

Ribbon Spritz Sandwich Cookies

A hint of lemon adds a fresh flavor to this pretty little spritz package.

1:30 prep time
40 cookies
000 Ratings


1 cup Land O Lakes® Butter, softened
3/4 cup powdered sugar
1/4 teaspoon salt
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 375°F.

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.

Place nonpareils in bowl. Dip 1 corner of each sandwich cookie into white chocolate; dip into nonpareils. Place cookies onto waxed paper; let stand until set.

Nutrition Facts (1 cookie)

Calories: 120

Fat: 7g

Cholesterol: 15mg

Sodium: 60mg

Carbohydrates: 13g

Dietary Fiber: 0g

Protein: 2g

Recipe #15438©2012Land O'Lakes, Inc.

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