Prep 10 mins
Cook 5 mins
Source: Family Circle/www.bhg.com Chocolate version of the old-fashioned spritz cookie.
- 2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup confectioners' sugar
- 1 egg yolk
- 1 (6 ounce) boxpremier white baking chocolate
- 2 tablespoons vegetable oil
- Sift flour, cocoa and salt in bowl.
- Beat together butter and sugar in large bowl until smooth and creamy.
- Beat in yolk.
- On low speed, beat in flour mixture until well combined.
- Cover; refrigerate 10 minutes.
- Heat oven to 375ºF.
- Grease several baking sheets.
- Spoon some of dough into cookie press fitted with plate-tip of your choice.
- Keep remaining dough refrigerated.
- Onto prepared baking sheet, press dough onto cookie sheet 1 inch apart.
- Cookies can be decorated before baking.
- Bake for 5 to 7 minutes or until firm. Remove from oven.
- With pancake turner, immediately remove cookies from baking sheet to wire racks to cool
- Continue with remaining dough, pressing out and baking.
- Line clean baking sheet with waxed paper.
- Heat chocolate and oil in small saucepan over low heat, until melted.
- Dip ends of each cookie in chocolate, drizzle chocolate mix over cookies, or decorate in any fashion desired.
Very good. I had a bit of trouble with the dough not wanting to stick to the sheets but I worked it out in the end. VERY intense chocolate taste. I didn't use the white chocolate, but it would be good. I just decorated with some sprinkles before baking. Would be nice for xmas, everyone will like them. Makes a good quantity too.