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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Brown Sugar Spritz

Makes: 70 to 80 servings
Prep 20 mins Bake 375°F 45 mins
Brown Sugar Spritz
  • 1  cup  butter (no substitutes)
  • 1/2  cup  packed brown sugar
  • 1  teaspoon  baking powder
  • 1  egg
  • 1/2  teaspoon  finely shredded lemon peel
  • 1/2  teaspoon  vanilla
  • 2 2/3  cups  all-purpose flour

1. Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking powder and beat well. Add egg, lemon peel, and vanilla. Beat until well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough.

2. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets.

3. Bake in a 375 degree F oven for 9 to 10 minutes or until edges of cookies are firm but not brown. Remove cookies and cool on wire racks. Makes 70 to 80.

From the Test Kitchen
  • Bake and cool cookies completely. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
Nutrition Facts (Brown Sugar Spritz)
  • Servings Per Recipe 70,
  • cal. (kcal) 46,
  • Fat, total (g) 3,
  • chol. (mg) 10,
  • sat. fat (g) 2,
  • carb. (g) 5,
  • pro. (g) 1,
  • vit. A (RE) 21,
  • sodium (mg) 33,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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