Lemon Spritz Recipe
Ingredients
1 cup butter, softened
1/3 cup honey
3 egg yolks
1 teaspoon lemon extract
1 1/3 cups whole wheat pastry flour
1 1/4 cups unbleached white flour
Directions
In a large bowl, cream butter until light and fluffy.
Beat in honey and then egg yolks and lemon extract.
Stir in whole wheat pastry flour and unbleached white flour until well blended.
Chill dough for at least 1 hour.
Preheat oven to 400 °F.
Fit a cookie press with a flower or star-shaped tube.
Turn dough into press, and pipe cookies onto ungreased baking sheets, lifting press as soon as dough appears on sheet.
Bake for 7 minutes, or until edges and bottom are delicately browned.
Cool on wire racks.
Beat in honey and then egg yolks and lemon extract.
Stir in whole wheat pastry flour and unbleached white flour until well blended.
Chill dough for at least 1 hour.
Preheat oven to 400 °F.
Fit a cookie press with a flower or star-shaped tube.
Turn dough into press, and pipe cookies onto ungreased baking sheets, lifting press as soon as dough appears on sheet.
Bake for 7 minutes, or until edges and bottom are delicately browned.
Cool on wire racks.
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