CHOCOLATE-DIPPED SPRITZ
Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. -Nancy Ross, Alvordton, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 89mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SPRITZ (COOKIE PRESS)
Chocolate spritz cookies for use with a cookie press! This recipe makes lots of cookies.
Provided by Christy
Categories Desserts Cookies Butter Cookie Recipes Spritz Cookie Recipes
Time 25m
Yield 84
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
- Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
- Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.
Nutrition Facts : Calories 57.5 calories, Carbohydrate 6.2 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 30.1 mg, Sugar 2.4 g
CHOCOLATE RASPBERRY SPRITZ SANDWICH COOKIES
These spritz cookies are the perfect consistency to use with a cookie press. They bake to a perfect buttery cookie. The raspberry in the chocolate filling adds the perfect hint of flavor. The drizzle on top is a perfect touch! These cookies bake quickly, so keep your eye on 'em.
Provided by Jessica Dayon
Categories Cookies
Time 55m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 400ºF. Sift together flour and salt, set aside. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks and vanilla extract. Gradually add in the flour mixture, mixing until blended.
- 2. Fill a cookie press with dough and press cookies about 1-inch apart onto an ungreased cookie sheet. Bake for 6 to 8 minutes. Cool on wire racks.
- 3. When cookies are cool, melt chocolate and shortening then add raspberry extract to taste. Note: the chocolate may seize up when you start adding the extract. You can add more extract or shortening to remedy this. You may also need to warm it up more to get it nice and melted because the extract will also cool the chocolate off a little.
- 4. Spread the chocolate mix on a cookie and sandwich another cookie on top. After sandwiches are made, drizzle remaining chocolate over the sandwiches.
CHOCOLATE SPRITZ COOKIES
Make and share this Chocolate Spritz Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 5m
Yield 54 cookies
Number Of Ingredients 7
Steps:
- Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
- Add mixture of flour, cocoa and salt gradually; mix well.
- Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
- Cool completely.
CHOCOLATE FILLED ALMOND SPRITZ COOKIES
Make and share this Chocolate Filled Almond Spritz Cookies recipe from Food.com.
Provided by Steve_G
Categories Dessert
Time 50m
Yield 36 cookies, 30-40 serving(s)
Number Of Ingredients 11
Steps:
- On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
- FOOD PROCESSOR METHOD---------------------.
- Grind almonds and sugar in a food processor until very fine.
- Cut butter into 16 chunks, with the processor add butter a chunk at a time.
- Process until creamy.
- Scrape down bowl.
- Add egg and extract, process until mixed, scrape down bowl.
- Add flour and salt, pulse until just combined.
- Scrape into a bowl.
- ELECTRIC MIXER METHOD--------------------------°- .
- Whisk flour and salt in a medium bowl.
- Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
- Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
- In a second medium bowl cream butter, sugar until very light and fluffy.
- Add almonds, beat until well combined.
- Lightly beat egg and extracts, add to butter mixture, beat until just combined.
- Stir in flour and salt until just combined.
- BOTH METHODS---------------------.
- With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
- Decorate with colored sugar, etc.
- Preheat oven to 375°F.
- Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
- Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
- Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
- Cool completely.
- FILLING----------------------.
- Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
- When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
- Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
- Do not over beat this mixture.
- Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
- Cover with second half to form a sandwich.
- Do about 10 at a time as the chocolate mixture will start to set up.
- Let cookies set for 2 hours for filling to set 100%.
- Store covered in an airtight container for about a month.
More about "chocolate filled spritz recipes"
CHOCOLATE SPRITZ COOKIES RECIPE | HERSHEYLAND
From hersheyland.com
Servings 54Total Time 2 hrsCategory Tags
- Beat butter, granulated sugar, egg and vanilla until light and fluffy in large bowl. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.
- Fill cookie press with dough. Press dough onto cool, ungreased cookie sheet. Garnish with sugars, sprinkles or cherries, if desired.
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