The first flower sightings of spring are cause for celebration. This week we have been fortunate enough to have great weather to make trips to the part for the boys pleasant. On our walks we have spotted spring flowers in bloom. We stop every time to admire the simple beauty. These are a few of the blooms we have seen this week. Our flower sightings have been inspiration to our recent baking creations.
Spritz cookies were a staple of the holiday dessert table in my childhood. I remember varieties with red and green dye. Some with colored sugar, sprinkles, or those little red hot candies. Scandinavian cookies capitalize on the flavor aspects of butter, nuts, and spices. This flavor profile has been a source of interest and inspiration for my baking…perhaps this explains the ongoing obsession with shortbread cookies. Anyhow, I was thinking of ways to use up the batches of lemon curd I made recently and was inspired by the appearance of spring flowers.
Yields 3 - 4 dozen
Save RecipeIngredients
- ¼ tsp salt
- 2 ¼ cup all purpose flour
- 1 cup butter, softened at room temperature*
- ½ cup sugar
- 1 egg
- ½ tsp vanilla extract
- Food coloring, sprinkles, decorative sugar
Instructions
- Preheat oven to 400F.
- In a small bowl sift the flour and salt together. Set aside.
- In a medium bowl, cream together the butter and sugar. Add in the egg and vanilla extract. Add the dry mix in two parts allowing it to combine completely until dough forms together. Mix in food coloring if desired.
- Press the dough into a cookie press fitted with the flower cookie plate. Press the cookies out onto ungreased cookie sheets. Bake for 5 minutes until the cookies are set, but not browned yet.
- Place 4-5 TB of lemon curd into a diy parchment paper cone, ziploc bag, or pastry bag. Pipe a small amount of lemon cream into the center of the cookie to complete the flower look. Place back in the oven for 2 additional minutes. Cool cookies on a cooling rack.
- Keep the cookies in the refrigerator or freezer till serving.
Notes
*Dairy free & soy free: replace the butter with a soy free vegan option. My favorite is Earth Balance soy free vegan buttery sticks. They use pea protein in place of soy.
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