Pink Lemonade Spritz Cookies
Serves: 48
 
Ingredients
  • 1⁄2 cup unsalted butter, softened
  • 2⁄3 cup confectioners’ sugar
  • 1 tablespoon fresh lemon zest
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1⁄2 cups all-purpose flour
  • 1⁄4 cup finely crushed freeze-dried strawberries
  • 1⁄4 teaspoon fine sea salt
  • Garnish: sparkling sugar
Instructions
  1. Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, beat together butter, confectioners’ sugar, and lemon zest with a mixer at low speed until combined. Increase speed to medium, and beat until fluffy, 2 to 3 minutes, stopping to scrape down sides of bowl. Beat in egg and vanilla extract until well combined, scraping down sides of bowl as needed.
  3. In a medium bowl, whisk together flour, strawberries, and salt. With mixer at low speed, gradually add to butter mixture, beating until combined. (Dough will be quite thick.)
  4. Transfer approximately 1 cup dough to a large piping bag fitted with a medium open-star tip (Ateco #822). To corners on underside of parchment paper of prepared baking sheets, pipe small dots of dough to adhere parchment paper to baking sheets. Pipe 2 1⁄4-inch ribbon-shaped loops of dough onto prepared baking sheets. (Dough will be stiff and may take some effort to pipe. If necessary, warm dough in piping bag with hands to make it easier to work with.) Repeat with remaining dough.
  5. Garnish piped dough with a sprinkle of sparkling sugar, if desired.
  6. Bake until cookies are set and lightly golden, 7 to 10 minutes, rotating baking sheets once. Let cool on baking sheets for 2 minutes. Transfer to wire racks. Let cool completely. Store in airtight containers and use within 3 days.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pink-lemonade-spritz-cookies/