CHOCOLATE-DIPPED SPRITZ STICKS
Steps:
- Combine all cookie ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Refrigerate dough at least 30 minutes.
- Heat oven to 375°F.
- Fit 1/2-inch small star-shaped plate into cookie press. Place dough in cookie press. Form long strips of cookie dough onto ungreased cookie sheet, cutting apart every 2 1/2 inches. Bake 6-8 minutes or until edges are very lightly browned. Cool completely
- Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate is smooth. Dip each end of cooled cookie into chocolate, then into pecans.
Nutrition Facts : Calories 45 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 15 milligrams, Carbohydrate 4 grams, Fiber 0 grams, Sugar grams, Protein
CHOCOLATE-DIPPED SPRITZ
Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. -Nancy Ross, Alvordton, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.
Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 89mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE-DIPPED SPRITZ COOKIES
A holiday favorite, great taste and presentation on a cookie plate. Easy and ooh so good! Found in a Taste of Home cookie book
Provided by Tracy H.
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar in mixing bowl.
- Beat in egg and vanilla.
- Combine flour, salt and baking soda, gradually add to creamed mixture.
- Using a cookie press, press dough onto ungreased cookie sheet.
- Bake at 375° for 7-9 minutes.
- Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
- Remove to cooling rack and let cool completely.
- Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
- I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
- Let harden on wax paper.
CHOCOLATE-DIPPED SPRITZ WASHBOARDS WITH PISTACHIOS
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Nut Dessert Bake Christmas Tree Nut Pistachio Birthday Christmas Eve Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- Make Cookies:
- Heat oven to 350°F with rack in middle.
- Make Buttery Sugar Cookie dough as directed, with the following exceptions:
- Eliminate the egg.
- Substitute 1 cup confectioners' sugar for the granulated sugar and substitute 3/4 teaspoon almond extract for the 1 teaspoon vanilla extract.
- Pack the cylinder of the press with some of the dough. Proceed according to the cookie press instructions. Pipe the dough in 3-inch-long strips onto a large ungreased baking sheet, spacing them 1 inch apart. Use a paring knife to cut the dough free from the cookie press.
- Freeze or chill the cookies on the baking sheet until firm.
- Bake until edges are pale golden, 7 to 10 minutes. Cool on sheets 2 minutes, then transfer cookies with a metal spatula to racks to cool.
- Continue to pipe, chill, and bake more spritz washboards in batches with remaining dough (pipe and chill on second sheet while first sheet is baking; cool baking sheets between batches and use fresh parchment paper).
- Decorate Cookies:
- Melt chocolate (see Cooks' Notes) in a deep metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. Remove bowl from the pan. Use a folded towel to tilt the bowl slightly, so that the melted chocolate is deep enough for dipping the cookies.
- Put pistachios in a shallow bowl.
- Set cooling racks on baking sheets.
- Dip cookies, one at a time, in chocolate so that it coats about half the cookie on the diagonal, then scrape off the excess chocolate from the bottom of the cookie against the rim of the bowl.
- Sprinkle the chocolate with some pistachios and arrange the cookies on the racks.
- Let cookies stand at room temperature until the chocolate has set, about 1 hour.
DIPPED PECAN SPRITZ
Make and share this Dipped Pecan Spritz recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 28m
Yield 130 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream butter and sugarl beat in egg and extracts.
- Combine the flour, pecans and baking powder; gradually add to creamed mixture.
- Using a cookie press fitted with disk of your choice, press sough 2 inches apart onto ungreased baking sheets.
- Bake at 375 for 5-7 minutes or until set[ do not brown].
- Remove to wire racks to cool.
- In a microwave, melt chocolate chips and 3/4 t.
- shortening; stir until smooth.
- Melt vanilla chips and remaining shortening at 70% power; stir until smooth.
- Dip half of the cookies halfway in semisweet mixture; allow excess to drip off.
- Place on waxed paper to harden.
- Dip remaining cookies halfway in vanilla mixture; allow excess to drip off.
- Place on waxed paper and sprinkle coated area with colored sprinkles.
- Let harden.
CHOCOLATE SPRITZ COOKIES
Make and share this Chocolate Spritz Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Time 5m
Yield 54 cookies
Number Of Ingredients 7
Steps:
- Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
- Add mixture of flour, cocoa and salt gradually; mix well.
- Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
- Cool completely.
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