Luscious Lemon Spritz Cookies

Phew! This week has been rather hectic and eventful! After returning to MA, Jack and I took it pretty easy, as both our jobs were about to get hectic. And hectic did happen. We needed to squeeze in workouts (New Year's resolutions in action!), long work hours, planning for potlucks, and food shopping. Friday could not come soon enough, especially because I was excited to make French Onion soup for the first time. It is one of Jack's favorites, and I find it quite tasty too, but more about that another time.

This weekend we also managed to squeeze in a little SPCA visit, where we got this little guy!

Meet Gorgonzola, Gorgi for short!

After January 2nd, we decided to try to get back to eating more nutritious foods. We had gotten out of the swing of things after Thanksgiving, and figured now was the time to start, with the ending of the holiday season. To accompany the return to our more normal eating habits, I decided to try to bake less often, and if the desire did come to make something, try to bake a dessert that was a little less indulgent. Hence, the Lemon Spritz Cookie.

While at first glance, a lemon spritz cookie does not look to be the most healthy cookie on the planet, in all reality, it is for us, because the bitterness of the lemon enforces us to only eat one! See, that is one of the problems both Jack and I had- eating numerous cookies in one sitting. Discovering a delicious, easy to make cookie that allows us to only eat one, is brilliant and wonderful!

Lemon spritz cookies are a cinch. Whip up some dough, zest some lemon (or other citrus fruit), refrigerate for a little, and cut the cookies onto the pan and bake! Once baking is complete, toss in a bag with powdered sugar, and you've got yourself a little citrusy treat! I very highly recommend these cookies for the mere fact that they are simple and delicious!

Lemon Spritz Cookies

adapted from Martha Stewart
makes 20-24 cookies

6 tbsp unsalted butter, room temperature
1/2 cup confectioner's sugar (rough estimate)
Grated zest of 1 lemons
1 Tbsp lemon juice
1/2 Tbsp vanilla extract
7/8c plus 1 tbsp APF
1 Tbsp Cornstarch
1/8 tsp salt

Put butter and a scant 1/4 cup of confectioner's sugar in electric mixer bowl fitted with paddle attachment. Mix ingredients on medium speed until pale and fluffy. Add zest, juice, and the vanilla and mix until fluffy.

Whisk together flour, cornstarch, and salt in another bowl. Add to the butter mixture, and mix on low speed until just combined.

Shape dough into a log, and roll into saran wrap. Refrigerate log until firm (or put in freezer for quick chilling). Refrigeration takes about an hour, Freezing takes about 25 minutes.

Preheat oven to 350F, Cut dough into 1/4 inch rounds. Bake cookies until barely golden, about 13 minutes (mine took 14). Transfer cookies to wire racks to cool for 10 minutes. While warm, toss the cookies with remaining powdered sugar to coat. Do this in a resealable plastic bag for no mess. Cookies can be stored in containers at room temp for 2 weeks.

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