Cream Cheese Spritz

Cream Cheese Spritz

"This recipe was given to me many years ago. Try using orange extract for a flavor twist."
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Ingredients

40 m servings 61 cals
Serving size has been adjusted!
Original recipe yields 36 servings

Nutrition

  • Calories:
  • 61 kcal
  • 3%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a medium bowl, cream together shortening, cream cheese, and sugar until light and fluffy. Beat in egg yolk, and lemon extract. Combine flour and salt; gradually mix into the creamed mixture in three additions, mixing well after each. Load dough into a cookie press, and press cookies onto an ungreased cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

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Reviews

Read all reviews 46
  1. 54 Ratings

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Most helpful positive review

I got a Pampered Chef cookie press this summer and tried the recipe included. The dough did not work well in my press. Immediately I found this recipe and decided to try it for Christmas. I m...

Most helpful critical review

I made two batches of this recipe last night for a church function. I had such a hard time with the first batch that I thought I must have made a mistake, but I had the same difficulties with th...

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I got a Pampered Chef cookie press this summer and tried the recipe included. The dough did not work well in my press. Immediately I found this recipe and decided to try it for Christmas. I m...

Outstanding! I have made this recipe for four years in a row now at Christmas time. There are my absolute favorite!! I always double the recipe, and instead of 6 oz. of cream cheese I use one ...

I just threw the ingredients into my KitchenAid! I did substitute almond extract. The cookies pressed out beautifully! I would definately make them again!

These press beautifully and taste delicious, but I had to set my oven for 375 and bake for barely 8 minutes. Otherwise, they brown too quickly. I also suggest using parchment paper on your cooki...

This is a great pressed cookie recipe. They came out of the gun great and kept their shape after baking. I added food coloring so I would have pastel flowers for Easter and I also sprinkled so...

I did make a few changes to this recipe. I added food coloring to make it more festive, added an extra egg, and used vanilla instead of lemon. They were a perfect consistency for my cookie pre...

I made two batches of this recipe last night for a church function. I had such a hard time with the first batch that I thought I must have made a mistake, but I had the same difficulties with th...

This recipe was great - the cookies tasted delicious and were a hit at my office party! The only problem I had was that the dough got warm pretty quickly and didn't work in the cookie press as ...

These are quite nice; extremely mild, delicate flavor with the most wonderful sift texture imaginable. I brushed the tops w/ egg whites and sprinkled colored sugar. Lots of fun.

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