Last year I had a girls weekend in DC with some of my best home girlfriends. We had a fantastic lunch, baked cookies, and watched Love Actually. One of the cookies we tried to make were the vanilla cookies from the cookie press recipe book. I was so disappointed when I tried to use the cookie press and it didn’t work correctly. I thought I had received a dud of a kitchen tool. Later in the next few weeks, I decided to try this recipe from my mom’s cookie gun instead. The new recipe worked like a charm and I fell in love with this guy.
Don’t own a cookie gun? Do me a favor, go out, and treat yourself, you deserve it. I find the Crate and Barrel cookie press to be one of the best things I added on to our wedding registry at the last minute. Another great thing about it is that it doubles as a decorating kit. I haven’t quite tried out this part, but if it works as well as the cookie press, I am going to be doubly as happy.
For some reason these tiny guys have always been my favorite holiday cookie. It may be the fact that they are so small and I don’t feel guilty eating about ten in one sitting. The hint of lemon zest always hits the spot for me. I bet this batch won’t last very long in the Roszell household.
What you’ll need:
Recipe from My mom’s ancient cookie gun
1 cup butter , softened
1 (3 ounce) pkg cream cheese , softened
1 cup granulated sugar
1 egg yolk
1 tsp. vanilla extract
3/4 teaspoon lemon flavoring
1 1/4 teaspoons lemon peel , grated
2 1/2 cups all-purpose flour
1/2 teaspoon salt
What you’ll do:
Preheat oven 350°F. Cream butter and cream cheese together. Add sugar and mix well until light and fluffy. Add egg yolk, vanilla, lemon flavoring and lemon peel. Mix well. Gradually add flour and salt to creamed mixture. Shape dough in small logs and place in cookie press. Press cookies onto cool ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. I also switch the trays halfway through.