Monday, 26 November 2012

Swedish Spritz Cookies


2 cups softened butter
2 1/2 cups sifted icing sugar
4 egg yolks
1/2 teaspoon salr
2 teaspoons lemon extract
4 cups all-purpose flour


Cream butter with electric mixer.  Gradually add icing sugar, beating until light and fluffy.  Beat in egg yolks, salt and extract until blended.  Combine butter mixture with flour.  Stir well to blend.  Use cookie press for shapes.  Bake at 375 degrees F for 5 to 10 minutes or until just before starting to brown on edges.  Time depends on size of cookie. 

Makes about 6 dozen cookies. 

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