Have you already thought about Valentine’s Day menu? Here is my idea to celebrate the sweetest day of the year : Italian Lemon Spritz Cookies with Fresh Strawberries and Chocolate Swirls. I made these delicious spritz cookies adding fresh lemon juice and zest to my favorite Italian cookie dough recipe; then I shaped into hearts using my DKST Cookie Press, a must-have kitchen tool very reliable and super easy to use. I plated the little hearts along with halved fresh strawberries, and I garnished this plate with melted semi-sweet chocolate chips swirls.
I’m also thrilled to announce that on Valentine’s Day I’ll be giving away 2 DKST Cookie Press Set , sponsored by DKST Kitchen .
DKST Cookie Press is the new elegant cookie press from DKST Kitchen. This high quality finished stainless steel cookie press set comes with 20 disc and 4 icing tips to create your favorite designs.
TO ENTER
To enter this giveaway, simply shout out on the comment below YOUR FAVORITE DESSERT FOR VALENTINE’S DAY and LIKE Bread Love And Dreams on Facebook .
For more chances to win, share on your timeline and let me know.
Winners will be chosen randomly and announced on FEBRUARY 14 2016.
Winners will be notified via email.
Prizes will be shipped only in the United States (Alaska and Hawaii not included).
You must be 21 years old to qualify for this prize.
Giveaway sponsored by DKST Kitchen.
ITALIAN LEMON SPRITZ COOKIES
Recipe & Photo by Ale Gambini – BreadLoveAndDreams.com
Yields : 36 cookies
Difficulty : easy
Prep Time : 25 min.
Cook Time : 10 min.
INGREDIENTS
2 cups all-purpose flour, sifted
10 tablespoons unsalted butter, softened
3 ounces powdered sugar, sifted
1 egg
1 lemon rind, finely grated
1 tablespoon lemon juice, freshly squeezed
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven at 325 F degrees.
Cream the butter with a hand or stand mixer at medium speed until very smooth.
Slowly add the powdered sugar and continue to mix until well blended.
Add egg, lemon juice, lemon rind and vanilla extract.
Reduce the speed then add the flour little by little and mix until well incorporated.
Fill the cookie press with the cookie dough and set the heart disk as directed by the brand.
Press the dough over a baking sheet as is (no grease or parchment paper).
Bake for 8 to 10 minutes.
Allow to cool couple of minutes on the baking sheet, than transfer to wire cooling racks to finish the cooling.
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