Brown Sugar Spritz Cookies (cookie press)
rec.food.cooking/Helen Peagram (1999)
Makes 70 to 80

1 cup butter
1/2 cup packed brown sugar
1 tsp baking powder
1 egg
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
2 2/3 cups all-purpose flour

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 till well combined.

Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough.

Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Bake in a 375 F. oven for 9 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks.

Make-ahead tip:
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.