Chocolate-Raspberry Spritz
Yield
24 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | 3 ounces |
chocolate bars
unsweetened |
|
| ¾ | cup |
butter
or margarine, softened |
|
| 1 | cup |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
preserves
raspberry |
* |
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 9 | ounces |
chocolate chips (semi-sweet)
rainbow morsels |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | 3 ounces |
chocolate bars
unsweetened |
|
| 177 | ml |
butter
or margarine, softened |
|
| 237 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
preserves
raspberry |
* |
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 260.1 | ml/g |
chocolate chips (semi-sweet)
rainbow morsels |
|
Directions
Preheat oven to 350'F.
In small saucepan over low heat, melt unsweetened chocolate baking bars; set aside.
In large mixer bowl, beat butter, sugar and salt until creamy.
Blend in egg, preserves and vanilla extract.
Blend in melted chocolate. Gradually beat in flour.
Place dough in cookie press fitted with desired plate. Press dough onto ungreased cookie sheets; decorate with semi-sweet chocolate rainbow Morsels.
Bake 8 to 10 minutes until set.
Let stand 1 minute. Remove from cookie sheets; cool completely.
Makes 8 dozen cookies.
