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Chocolate Spritz Cookie Recipe
Looking for a way to make dozens of pretty cookies in a short period of time? Since they contain a minimum of ingredients, the dough for these delicious Chocolate Spritz can be made quickly. The dough is then transferred to a cookie press where perfectly shaped cookies are pressed directly onto ungreased baking sheets. At this point, the cookies can be decorated with sprinkles, or they can be brushed with a light sugar glaze and decorated after baking.
The dough for pressed cookies is quite soft so it can go through the cookie press quickly; no chilling is necessary. The finished cookies are delicate, buttery, and slightly crisp. No holiday cookie tray would be complete without spritz and these Chocolate Spritz are sure to became very popular with family and friends.
If a cookie press isnt available, cookies may be hand-shaped into balls or squares and decorated with buttercream frosting or dipped in chocolate.
6 dozen cookies
1/2 cup sugar
1 1/2 cups butter
2 teaspoon almond extract
3 1/3 cups flour
2/3 cup cocoa
Cream the butter and sugar with mixer; add egg and almond extract; mix well. Mix the flour and cocoa; add to the butter mixture, mixing until well mixed.
Force through a cookie press, onto an ungreased cookie sheet. Bake at 375° 7 to 9 minutes or until set.
Note: If desired, this dough can be formed into balls, squares, logs, etc. using floured hands. Chill until firm enough to shape.
Amount Per Serving
Calories 66 Calories from Fat 37
Percent Total Calories From: Fat 56% Protein 6% Carb. 38%
Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 16 mg
Sodium 47 mg
Total Carbohydrate 6 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 3% Vitamin C 0% Calcium 0% Iron 1%
Click to see information on cookie presses from Amazon:
Wilton Cookie Pro Ultra II Cookie Press
Kuhn Rikon Clear Cookie Press
Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.
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