Chocolate-Raspberry Spritz

Spritz cookies get a serious upgrade here. Melted unsweetened chocolate and raspberry preserves go straight into the butter-based dough, turning classic pressed cookies into something that tastes like a raspberry truffle in cookie form.

The unsweetened chocolate keeps things from going saccharine. Paired with a full cup of sugar and half a cup of raspberry preserves, the bitterness of the chocolate balances the sweetness instead of competing with it. The preserves also make the dough slightly softer than a traditional spritz, so it pushes through the cookie press smoothly.

These bake fast. Eight to ten minutes is all it takes, and you want them just set, not browned. Overbaked spritz cookies turn brittle and lose that signature tender, sandy snap. Let them rest on the sheet for a full minute before transferring. They’re fragile when hot.

Pro Tips

• Melt the chocolate slowly over low heat and let it cool slightly before adding it to the creamed butter. Hot chocolate can soften the butter too much and make the dough too loose for the press.
• Chill the dough for 15-20 minutes if it’s too soft to hold its shape when pressed. It should be pliable but not sticky.
• Press cookies directly onto ungreased, cool cookie sheets. Warm or greased pans cause the dough to slide and lose its pattern.
• Decorate with the chocolate morsels before baking so they bake into the surface rather than sitting loose on top.

Variations

• Replace raspberry preserves with strawberry or blackberry jam for a different fruit-chocolate pairing.
• Dip cooled cookies halfway into melted white chocolate for a dramatic two-tone presentation.
• Add ¼ teaspoon of almond extract alongside the vanilla for a Linzer-inspired flavor twist.