Chocolate Spritz Cookies (T&T)

Posted by BettyBoop at recipegoldmine.com 10/27/2001 3:02 pm

There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.

1) Don’t grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 minutes.

Makes approximately 60 cookies.

When I feel creative, I take whole maraschino cherries and place on top of a rosette shaped cookie, bake it and then drizzle with melted white or bittersweet chocolate.

I also enjoy experimenting with ingredients. I sometimes take whole coffee beans and finely grind them to a powder consistency and add it to anything that I make chocolate. The taste is outstanding. Give it a try and see what you think!

1 cup butter flavored Crisco shortening
1 cup granulated sugar
1 egg
2 teaspoons vanilla extract
5 tablespoons cocoa powder good quality
1 teaspoon baking powder
Dash of salt
2 cups sifted all-purpose flour (sift first, then measure)

Reheat oven to 400 degrees F.

Cream shortening until light. Gradually add sugar and beat until light and fluffy. Add eggs and vanilla, beating until combined.

Sift cocoa, baking powder, salt and flour together. Mix gradually with mixer on to the creamed mixture until incorporated.

Fill press and form desired shapes on ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.

Related posts:

1. Peanut Butter Spritz Cookies
2. Orange Spritz Cookies
3. Caramel Spritz Cookies
4. Lemon Cheese Spritz Cookies
5. Almond Creme Spritz Cookies

Tags: Chocolate, Spritz

This entry was posted by dukat76 on Sunday, April 27th, 2008 at 12:44 pm and is filed under Cookie Press Cookies, Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Chocolate Spritz Cookies

1 cup butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/3 cup Hershey’s? Cocoa
1/2 teaspoon salt

Preheat oven to 350 degrees F. Cream butter and sugar in large mixing bowl until light and fluffy. Beat in egg and vanilla extract.

Combine flour, cocoa and salt. Gradually add to butter mixture; mix well. Fill cookie press. Use attachments to form cookie designs 1 inch apart on unbuttered cookie sheets. Bake 5 to 7 minutes or just until set.

Transfer cookies to wire rack; cool completely.

Makes 4 1/2 dozen.

Related posts:

1. Chocolate Spritz Cookies
2. Buttery Spritz Cookies
3. Pina Colada Spritz Cookies
4. Caramel Spritz Cookies
5. Almond Creme Spritz Cookies

Tags: Chocolate, Spritz

This entry was posted by dukat76 on Sunday, February 10th, 2008 at 5:05 am and is filed under Cookie Press Cookies, Cookies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.