My main thoughts about making the dough is that it had to be stiffer than drop cookie dough and had to bake up with some height, unlike cut out dough. In addition, the dough could not spread like leavened cookies, they had to maintain their shape when baked. Add ins in the dough is possible, but the particles must be small enough to go through the press. That narrowed it down to three things, cocoa nibs, poppy seeds and milk crumbs.
I tried some of the batter with cocoa nibs and some with poppy seeds. The poppy seeds were smaller so they distributed better in the dough than the cocoa nibs. Taste wise, I liked both of them. As far as the milk crumbs (see recipe here), it was an after thought. These cookies taste better the next day, for the lemon flavor develops more with time. This recipe makes about 5 dozen.
Citrus Tri Stars
1 tbs lemon zest
1 tsp lemon juice*
2 cups of flour
1/4 tsp salt
1/3 cup shortening
1 cup sugar
2 tbs poppy seeds
Sift together the flour and the salt and set aside. In a separate bowl, beat together shortening, sugar, eggs, lemon zest and lemon juice. The fold in sifted ingredients Lastly, fold in poppy seeds until evenly distributed. Cover dough and refrigerate for 8 hours or overnight.
After chilling the dough, preheat the oven to 350 degrees and grease two baking sheets. Remove dough and fill cookie press according to instructions. Cover remaining dough and place back in fridge. Press cookie dough out onto greased cookie sheets according to manufacturers instructions.
Place cookie sheet in oven and bake for 9-12 minutes or until lightly golden on bottom and edges. Remove and let cool for 1 minute and then transfer cookies to cooling rack. Repeat process, greasing cookie sheets after baking each batch.
*02/26/12 a taste tester has stated that there is not enough zip of lemon flavor in this cookie, so feel free to add lemon extract in place of the juice for a stronger lemon flavor.
**LAST YEAR:Brandy Alexander Pie**