These are known as butter “spritz” cooking because, well, they’re spritzed: squirted out of a pastry bag or if you’re a fan of Ron Popeil, a cookie gun. Make a chocolate version by stirring in 1/3 cup cocoa powder…or do half and half!
8 ounces (2 sticks) soft butter
3.5 ounces (1/2 cup) sugar
1 large egg
11.25 ounces (2 1/4 cups) all-purpose flour
1/4 teaspoon salt
finely grated zest of 1/2 lemon
1/2 teaspoon almond or vanilla extract
coating chocolate, sprinkles, raspberry jam or other embellishments
Preheat your oven to 400 degrees Fahrenheit. In a large bowl or the bowl of a mixer fitted with a paddle, cream the butter and sugar until the mixture is light and fluffy. Beat in the egg. In a medium bowl whisk together the lemon zest , flour and salt. Slowly stir it in to the creamed butter-sugar mixture, adding almond or vanilla extract along the way.
Load the mixture into a pastry bag or cookie gun/press and extrude shapes of your choice. Decorate as you’d like and bake about 8 minutes until not-quite-golden. Cool on a wire rack. Dip the ends in melted chocolate if you wish!