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Brown Sugar Spritz Cookies

1 Cup Butter
1/2 Cup Packed Brown Sugar
1 teas. Watkins Baking Powder
1 Egg
1/2 teas. Watkins Lemon Peel
1/2 teas. Watkins Vanilla, Double Strength
2-2/3 Cups All-Purpose Flour

Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add brown sugar and baking powder and beat well. Add egg, lemon peel, and Watkins Vanilla. Beat till well combined. Beat in as much flour as you can. Stir in any remaining flour with a wooden spoon. Do not chill dough. Pack dough into a cookie press. Force dough through press onto ungreased cookie sheets. Bake in a 375 F. oven for 9 to 10 minutes or till edges of cookies are firm but not brown. Remove cookies and cool on wire racks. Makes 70 to 80.

Make-ahead tip: Bake and cool cookies completely. In an airtight or freezer container arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.

Nutrition facts per serving: 46 calories, 3 g total fat (2 g saturated fat), 10 mg cholesterol, 33 mg sodium, 5 g carbohydrate, 0 g fiber, 1 g protein. Daily Values: 2% vitamin A, 0% vitamin C, 0% calcium, 1% iron.

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