Chocolate Spritz
Yield
6 dozenPrep
20 minCook
10 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| 1 | teaspoon |
baking powder
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| 2 | ounces |
semi-sweet chocolate
cut up, null, null |
|
| 2 | tablespoons |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
unsweetened |
|
| 5 | ml |
baking powder
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 828 | ml |
all-purpose flour
|
|
| 57.8 | ml/g |
semi-sweet chocolate
cut up, null, null |
|
| 3E+1 | ml |
vegetable shortening
|
|
Directions
Beat butter in a large mixing bowl with an electric mixer on medium speed for 30 seconds.
Add sugar and cocoa powder and baking powder and beat well.
Add egg and vanilla. Beat until well combined. Beat in as much flour as you can.
Stir in any remaining flour with a wooden spoon.
Do not chill dough.
Pack dough into a cookie press. Force dough through press onto ungressed cookie sheet.
Bake in a 375 oven for 8 to 10 minutes or until edges of cookies are firm but not brown.
Remove cookies and cool on wire racks.
Melt together chocolate or candy coating and shortening in a small heavy saucepan.
Place cookies on waxed paper, drizzle with the melted mixture.
Let stand until drizzle is set.
