This is a fresh, lemony twist on my original Christmas spritz cookie recipe. These are only slightly sweet with the traditional butter texture. I think the zest adds more to the flavour than the lemon juice.

Ingredients

• 1 cup (227 g) butter, very soft
• ¾ cup (150 g) granulated sugar
• 1 large egg, room temperature
• 2¼ cups (270–280 g) all-purpose flour
• ½ teaspoon salt
• zest of 2 lemons (about 2 tablespoons)
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract (optional, but recommended)

Instructions

1. Preheat oven to 350°F (175°C).
2. Whisk together the flour and salt and set aside.
3. In a bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant and slightly damp.
4. Cream butter and sugar by beating the butter and lemon sugar together until smooth and creamy (not fluffy).
5. Beat in the egg, lemon juice, and vanilla until fully emulsified.
6. Add flour mixture to the dough a bit at a time and mix just until combined.
7. Press dough onto unlined, room-temperature baking sheets using a cookie press.
8. Optional:  top with a light sprinkle of caster sugar & flaky salt
9. If the kitchen is warm, chill the pressed cookies for 5–10 minutes so they don’t spread as much.  In the winter I put them in the garage for a few minutes.
10. Bake for 10–12 minutes.
11. Let cookies sit on the baking sheet for 1–2 minutes, then transfer to a rack to cool uncovered.

Cookies are done when:

• Bottoms are light golden
• Edges feel set
• Tops remain pale

These cookies freeze very well.