Christmas Chocolate Spritz Cookies Food

CHRISTMAS SPRITZ COOKIES

Steps:

• Preheat oven to 375°F.
• Place flour and salt in medium bowl; stir to combine.
• Beat powdered sugar and butter in large bowl until light and fluffy.
• Beat in egg, almond extract and vanilla.
• Gradually add flour mixture--mix until well blended.
• Divide dough in half.
• If desired, tint half of dough with green food coloring.
• Fit cookie press with desired plate (or change plates for different shapes after first batch).
• Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets.
• Decorate cookies with cherries and assorted candies, if desired.
• Bake 10-12 minutes or until just set.
• Remove cookies to wire racks; cool completely.
• Prepare Icing, if desired.
• Pipe or drizzle on cooled cookies.
• Decorate with cherries and assorted candies, if desired.
• Store tightly covered at room temperature or freeze up to 3 months.
• --Icing--.
• Place all ingredients in medium bowl; stir until thick, but spreadable. (If icing is too thick, stir in 1 teaspoon additional milk).

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.

CHRISTMAS CHOCOLATE SPRITZ COOKIES

Steps:

• Begin by preheating your oven to 400 degrees. Line a baking sheet with a silicone baking mat and set aside.
• In a large mixing bowl, beat together the sugar and butter until well combined and light and fluffy.
• Add in the egg, vanilla extract, and milk. Beat into the butter and sugar mixture.
• Next, sift together the flour, cocoa powder, and baking powder. Add the mixture to the butter and sugar mixture in thirds, mixing thoroughly after each addition.
• With the desired cookie press/spritz press attachment in your press, fill the press cylinder and press the cookies onto the baking sheet. (You will need to do this in batches.)
• Bake for 6 minutes. Remove from oven and allow to cool for a few minutes before transferring to a cooling rack to finish cooling.
• Package cookies in a food-safe container once the chocolate has hardened.

CHOCOLATE SPRITZ (COOKIE PRESS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
• Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.

CHOCOLATE SPRITZ COOKIES

Steps:

• Sift flour, cocoa and salt in bowl.
• Beat together butter and sugar in large bowl until smooth and creamy.
• Beat in yolk.
• On low speed, beat in flour mixture until well combined.
• Cover; refrigerate 10 minutes.
• Heat oven to 375ºF.
• Grease several baking sheets.
• Spoon some of dough into cookie press fitted with plate-tip of your choice.
• Keep remaining dough refrigerated.
• Onto prepared baking sheet, press dough onto cookie sheet 1 inch apart.
• NOTE:.
• Cookies can be decorated before baking.
• Bake for 5 to 7 minutes or until firm. Remove from oven.
• With pancake turner, immediately remove cookies from baking sheet to wire racks to cool
• Continue with remaining dough, pressing out and baking.
• Line clean baking sheet with waxed paper.
• Heat chocolate and oil in small saucepan over low heat, until melted.
• Dip ends of each cookie in chocolate, drizzle chocolate mix over cookies, or decorate in any fashion desired.