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Ribbon Spritz Sandwich Cookies
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1 cup Land O Lakes® Butter, softened

3/4 cup powdered sugar

1/4 teaspoon salt

1 large Land O Lakes® 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

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    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.

  5. STEP 5

    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.

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