Ribbon Spritz Sandwich Cookies

1. 1

   Heat oven to 375F.

2. 2

   Combine butter, powdered sugar and salt in bowl; beat at medium speed until well mixed.

3. 3

   Add egg, lemon zest and vanilla; continue beating until well mixed.

4. 4

   Add flour; beat at low speed until well mixed.

5. 5

   Place dough into cookie press fitted with saw-toothed ribbon disk.

6. 6

   Press long strips of dough onto each ungreased cookie sheet.

7. 7

   Cut cookies crosswise at 1-inch intervals; do not separate.

8. 8

   Bake 7-9 minutes or until edges just begin to brown and centers are set.

9. 9

   Cut warm cookies along scored lines.

10. 10

    Let cookies cool completely on cookie sheets.

11. 11

    Place white chocolate into heat-proof bowl; place bowl over pan of very hot water.

12. 12

    Stir until melted and smooth.

13. 13

    Spread thin layer of melted chocolate onto bottom-side of 1 cookie.

14. 14

    Top with another cookie, bottom-side down.

15. 15

    Repeat with remaining cookies.

16. 16

    Refrigerate cookies 5 minutes or until chocolate is set.

17. 17

    Keep remaining chocolate warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.