Chocolate Mocha Spritz Cookies Food

HOLIDAY MOCHA SPRITZ

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and sugar until light and fluffy. Combine egg, instant coffee and vanilla; beat into creamed mixture. In another bowl, whisk flour, cocoa, espresso powder, baking powder, salt and nutmeg; add to creamed mixture alternately with orange juice, beating well after each addition., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. Bake until set, 8-10 minutes (do not brown). Remove from pans to wire racks to cool.

CHOCOLATE-MOCHA SPRITZ COOKIES

Steps:

• Preheat oven to 400F (200 degrees C).
• Combine the flour and salt in a small bowl, stir to mix.
• Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla.
• Add the chocolate, beat again, add coffee and cocoa powder.
• Gradually add the the flour mixture while making.
• Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes.
• Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.

CHOCOLATE SPRITZ COOKIES

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.

BUTTER SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy, about 5 minutes. Add the vanilla and almond extracts and the egg and mix to incorporate; don't worry if the mixture seems to separate.
• Sift together the flour and baking powder and add to the creamed butter. Mix until combined. Using a cookie press, press the cookies onto ungreased baking sheets. Top with sprinkles of your choice. Bake until firm but not yet browning, 6 to 8 minutes. After a few minutes, move cookies to a rack and cool.

PEPPERMINT SPRITZ COOKIES

Steps:

• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
• Beat the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Add the almond and vanilla extracts and egg and mix until combined. Reduce the mixer speed to low, add the flour and salt and mix until just combined.
• Remove a third of the dough to a flour-dusted surface and reserve. Add the candy canes to the dough left in the bowl and mix on low until just combined. Remove to a flour-dusted surface and fold with your hands until it comes together.
• Add the reserved dough back to the mixer bowl and add enough red gel food coloring until it is a vibrant red like a fire truck, about 10 drops. Mix on low until the dough is completely red. Remove to a flour-dusted surface and fold with your hands until it comes together.
• Tear off 2 Ping-Pong ball-size pieces of the white dough and add to the barrel of a cookie press; add 1 marble-size piece of the red dough. Repeat this pattern until the barrel is filled (you will not use all of the dough). Place a wreath disc onto the cookie press barrel according to the manufacturer's instructions. Press the cookies onto an ungreased baking sheet and set aside. Repeat 2 more times in the same pattern with the remaining dough.
• Bake 2 of the batches until the cookies are firm but not yet browning on the bottom, 8 to 10 minutes. Cool the cookies for 1 minute on the baking sheets, then remove to a wire rack to cool completely, about 30 minutes. Bake the third batch and let cool. Store in an airtight container for up to a week.

MY MOM'S SPRITZ COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine butter and sugar in a bowl. Beat with an electric mixer until creamy. Add egg yolks and vanilla extract. Mix until well combined. Beat in flour and baking powder. Use your hands to finish mixing if dough does not come together.
• Add dough to a cookie press and press spritz-shaped cookies onto the prepared baking sheets.
• Bake in the preheated oven until cookies are lightly browned, 9 to 11 minutes. Cool on the baking sheets for 2 minutes. Carefully transfer to a wire rack and cook completely.

PEPPERMINT MOCHA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper.
• Whisk flour, cocoa, espresso, and salt together in a bowl.
• Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined.
• Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart.
• Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

CHOCOLATE PEPPERMINT SPRITZ COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. Bake 8-12 minutes or until set. Immediately sprinkle crushed candies over cookies. Remove from pans to wire racks to cool completely. Store in airtight containers.

PEPPERMINT-SPRITZ COOKIES

Steps:

• Glaze: Whisk together confectioners' sugar and milk until smooth. Whisk in vanilla. Glaze can be stored at room temperature, with plastic wrap pressed directly on surface, up to 3 days; whisk before using. (Makes 2 cups.)
• Cookies: Preheat oven to 350 degrees. Beat butter with granulated sugar on medium-high speed until light and fluffy, about 3 minutes. Add yolk, flour, salt, peppermint extract, and milk; beat to combine.
• Fill a cookie press with dough and fit with a wreath disk. Press cookies directly onto unlined baking sheets. Bake, rotating sheets halfway through, until just golden on edges, 12 to 14 minutes. Transfer sheets to a wire rack; let cool completely.
• Working in batches, add a drop of food coloring to a small amount of glaze (about 1/4 cup); use a toothpick to swirl a tiny bit. Dip tops of cookies in glaze, then turn glaze-sides up and place on a wire rack set over a rimmed baking sheet to catch drips to set. (As you dip, colors will become more combined and no longer look like swirls; change to fresh glaze at this point.) For additional "swirls," dip a toothpick in red glaze and drizzle over cookies. Cookies can be stored in an airtight container at room temperature up to 3 days.