Lemony Spritz Cookies

INSTRUCTIONS:

1. Preheat the oven to 375°F (191°C) and line two baking sheets with parchment paper or silicone baking mats.

2. In a small bowl, whisk together the egg yolk, cream, lemon juice and vanilla, then set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, sugar, zest and salt on medium speed until light and fluffy, 4 to 5 minutes. Scrape down the sides and bottom of the bowl as needed.

4. Add the egg yolk mixture to the butter mixture, and beat until incorporated—this should take about another minute.

5. Add the flour and mix until just combined. You can chill the dough, covered with plastic wrap, up to a day in advance, but you must let the dough come to room temperature before using. This can take about an hour.

6. Fit a 16-inch (40-cm) piping bag with a star tip, or use a spritz cookie press, following the manufacturer’s instructions. If using the piping bag method, hold the bag vertically directly over the prepared baking sheet and pipe a 1-inch (2.5-cm)-big dollop onto the lined pan, or swirl it to make a rosette. They should be at least 1½ inches (4 cm) apart.

7. Bake for 10 to 12 minutes, or until the edges are a golden brown. Remove from the oven and allow to cool on the baking sheet for a minute before transferring to a wire rack to cool completely.

8. Store in an airtight container at room temperature for up to 2 weeks.