Ribbon Spritz Sandwich Cookies
A hint of lemon adds a fresh flavor to this pretty little spritz package.
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How to make
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.
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