Recipe: Chocolate Sugar Spritz

This is from Santa's Favorite Cookies Cookbook.

2 squares ( 1 oz each) unsweetened chocolate
2 1/4 c all purpose flour
1/4 tsp salt
1 c butter or margarine, softened
3/4 c granulated sugar
1 egg
1 tsp almond extract
1/2 c powdered sugar
1 tsp ground cinnamon

Preheat oven to 400.

Melt chocolate I used the microwave following the instructions on the package. Set aside once melted.

Combine flour and salt in small bowl; stir to combine.

Beat butter and granulated sugar in large bowl until light and fluffy. Beat in egg and almond extract. Beat in chocolate. Gradually add flour mixture. Dough will be stiff.

Fill dough in your cookie press. Press onto ungreased cookie sheet about 1 inch a part. Bake 7 minutes or until just set.

Combine powdered sugar and cinnamon in small bowl. Transfer to fine mesh strainer and sprinkle over hot cookies while they are still on the cookie sheet. Remove cookies to cookie rack; cool completely. Store tightly covered at room temperature.

Recipe: Spritzer Doodle Cookies

Here's the recipe or the adapted recipe for the snicker doodle style spritz cookies I made. I'm still tinkering with the recipe. I think next time I might try a teaspoon of cinnamon.

I adapted my favorite recipe for basic spritz/pressed cookies.

From my good buddy Martha Stewart.

Ingredients
2 sticks room temperature unsalted butter (I've used salted too not a big difference)
1 c sugar
1 egg
2 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp salt
2 1/2 c flour

Preheat oven to 375. In the bowl of an electric mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down sides of bowl as needed. Add the egg, vanilla, cinnamon and salt; continue beating until well mixed. Then add the flour gradually.

Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with desired shape cookie plate and press dough onto ungreased cookie sheet, spacing cookies 1 inch a part. Decorate with sprinkles and colored sugars.

Bake until cookies are lightly golden about 10 minutes and transfer to wire racks to cool. Cookies may be stored in an air tight container at room temperature for up to 4 days. Makes 40-60 cookies. These also freeze well.

picture to be posted soon

Recipe:Favorite Spritz/Pressed Cookie

This is my go to recipe for basic spritz/pressed cookies.

From my good buddy Martha Stewart.

Ingredients
2 sticks room temperature unsalted butter (I've used salted too not a big difference)
1 c sugar
1 egg
2 1/2 tsp vanilla extract
1/2 tsp salt
2 1/2 c flour

Preheat oven to 375. In the bowl of an electric mixer, combine the butter and sugar. Beat on high speed until light and fluffy, scraping down sides of bowl as needed. Add the egg, vanilla and salt; continue beating until well mixed. Then add the flour gradually.

Pack the cookie dough into a cookie press according to the manufacturer's instructions. Fit with desired shape cookie plate and press dough onto ungreased cookie sheet, spacing cookies 1 inch a part. Decorate with sprinkles and colored sugars.

Bake until cookies are lightly golden about 10 minutes and transfer to wire racks to cool. Cookies may be stored in an air tight container at room temperature for up to 4 days. Makes 40-60 cookies. These also freeze well.