You'll need a cookie press. You can pick one up for around $20. It’s like a caulking gun for cookie dough – with different discs to produce all kinds of shapes (Pine tree, Snowflake, etc). It takes a little bit of trial & error to get the hang of it. Make sure you use a non-stick cookie sheet and it must be cool for the dough to stick when you pull off - (cool off between batches) You’ll also need a bottle of Butter-Ripple (aka Butterscotch) Schnapps. Makes approx. 3-4 dozen cookies
|1 cup||softened butter|
|9 tbsp||softened cream cheese|
|1 tsp||pure vanilla extract|
|1 tbsp||grated lemon peel|
|2 1/2 tsp||orange zest|
|2 1/2 cups||flour|
|2/3 cup||Butter-Ripple Schnapps|
step 1 Preheat oven to 350°F.
step 2 Cream butter and cream cheese together. (electric mixer recommended)
step 3 Add sugar and mix well until light and fluffy.
step 4 Add egg yolks, vanilla extract, lemon zest, orange and butterscotch schnapps. Mix well.
step 5 Gradually add flour and salt to cream mixture.
step 6 Shape dough in small logs and place in cookie press. Pick a disc/shape.
step 7 Press cookies onto cool, ungreased, non-stick cookie sheet.
step 8 Decorate with sugar sprinkles. I have my kitchen elves help out.
step 9 Bake 10-12 minutes or until lightly browned.
Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.
My signature holiday baked goodie.
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