Chocolate Spritz Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
milk
|
|
| 4 | ounces |
unsweetened chocolate
unsweetened, melted and cooled |
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | small |
cherries
glacèd, optional, halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
milk
|
|
| 115.6 | ml/g |
unsweetened chocolate
unsweetened, melted and cooled |
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 1 | small |
cherries
glacèd, optional, halved |
*
|
Directions
Cream shortening and sugar well.
Beat in egg and milk. Stir in melted and cooled chocolate.
Gradually blend in flour and salt.
Place dough in cookie press .
Form cookies on ungreased cookie sheet.
If desired, use wreath shape cookie press disk and press one half glaced cherry in center of each wreath.
Bake at 375℉ (190℃) for 8 to 10 minutes.
Remove at once to cooling rack.
