COCOA SPRITZ COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 90 cookies
Number Of Ingredients 10
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Whisk the flour, cocoa powder, baking powder, salt and cloves in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated.
- Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 inch apart onto 2 baking sheets. Decorate with sanding sugar.
- Bake, switching the pans halfway through, until the cookies are set, 15 to 20 minutes. Let cool 3 minutes on the baking sheets, then loosen with a thin spatula and let cool completely on the baking sheet.
COCOA SPRITZ COOKIES
My grandma gave me a cookie press a few years back, and has since been asking me to use it. I was a bit intimidated by it.. but once you get the hang of it, it's easy. The original recipe called for margarine, which I've replaced with butter. Also, sometimes I have to add 1/8-1/4 cup extra flour to get a texture that will hold its shape, I haven't quite figured out what causes that. I've also added in the instructions to chill if necessary, which my grandma never did.
Provided by 89240
Categories Dessert
Time 25m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Cream together butter with both sugars.
- Add eggs, beating well after each addition.
- Add vanilla.
- Sift together flour, cocoa, salt, and baking soda.
- Gradually add dry mixture into wet mixture and beat well, dough will be stiff.
- Assemble cookie press and fill with dough, using desired disc.
- At this point, you can chill the dough in the press if it doesn't seem firm enough.
- Press cookies onto ungreased cookie sheet.
- Bake 12-15 minutes until slightly golden.
- Note:If you aren't experienced with a cookie press, it make take a few trial and errors, make sure to use an ungreased cookie sheet, the cookies need to"grab" onto the sheet, if necessary, spray the outer side of the disc with vegetable oil to make the cookie release more easily.
Nutrition Facts : Calories 101.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 21.5, Sodium 30.1, Carbohydrate 12.8, Fiber 0.4, Sugar 7.2, Protein 1.2
BUTTER SPRITZ COOKIES
One of the most iconic of holiday sweets, spritz are bite-size buttery cookies with vanilla and almond.
Provided by Food Network Kitchen
Categories dessert
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 8
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.
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.
CHOCOLATE CHERRY COOKIES
A hidden cherry under the chocolate makes a sweet surprise when you bite into these wonderful chocolate cookies.
Provided by Karen From Colorado
Categories Dessert
Time 55m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Combine flour and cocoa; set aside.
- Beat butter in a med bowl on med speed until softened.
- Add sugar, baking soda, baking powder and salt.
- Beat until well mixed.
- Beat in egg and vanilla, scraping the side of the bowl.
- Gradually beat in flour mixture.
- Shape dough into 1-inch balls.
- Place 2-inches apart on an ungreased cooking sheet.
- Press down the centers with your thumb.
- Drain cherries, reserving juice.
- Place a cherry in the center of each cookie in the depression you made with your thumb.
- Combine chocolate pieces and condensed milk in a small saucepan.
- Cook and stir over low heat until the chocolate is melted.
- Stir in 4 teaspoons of the reserved cherry juice.
- Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
- If the frosting is too thick, thin with additional cherry juice.
- Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
- Cool on cookie sheet for 1 minute.
- Transfer to a wire rack to finish cooling.
COCOA CHERRY SPRITZ COOKIES
Make and share this Cocoa Cherry Spritz Cookies recipe from Food.com.
Provided by Chocolatl
Categories Dessert
Time 23m
Yield 3 1/2 dozen, 42 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Beat butter until light and fluffy.
- Add sugar and continue beating until blended.
- Beat in egg yolks.
- Beat in vanilla extract.
- Beat in cherry extract.
- Beat in cocoa.
- Add flour and mix well.
- Using cookie press, press cookies out onto an ungreased baking sheet.
- Bake about 8 minutes, or until tops are dry but not browned.
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