Cocoa Spritz Cookies Food

SPRITZ COOKIES

Steps:

• HEAT oven to 400 degrees F. Combine powdered sugar and shortening in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, water, vanilla and almond extracts. Using a spoon, stir in flour until well mixed.
• FIT cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. Sprinkle with colored sugar, if desired.
• BAKE 7 to 9 minutes or until set, but not brown. Cool one minute. Remove to cooling rack.

AUNTIE'S EASY SPRITZ COOKIE RECIPE

Steps:

• Use all ingredients at room temperature. Leave out the milk if you use a meat grinder. Mix thouroughly and put the cookie dough into the fridge for one hour. Make sure it is packed air-tight to not take on any weird fridge flavors.
• Take the spritz cookie dough out of the fridge. Knead it and let it sit at room temperature for 15 minutes.
• Run it throught the meat grinder to make spritz cookies. OR fill it into a piping bag or cookie press and make some test cookies. If necessary, add a little bit of milk to make the spritz cookie dough softer.
• Preheat the oven to 180°C/°F. Bake the spritz cookies for 10 - 15 minutes.

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:

• Heat oven to 375°F.
• Combine 3/4 cup butter, sugar, egg yolk, milk and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate; continue beating, scraping bowl often, until well mixed. Add flour and salt; beat at low speed, scraping bowl often, until well mixed. (If dough is too soft, cover and refrigerate at least 30 minutes or until firm enough to form cookies.)
• Place dough in cookie press; form desired shapes 1 inch apart onto ungreased cookie sheets. Bake 9-12 minutes or until set. Cool completely.
• Melt 1/4 cup butter in 1-quart saucepan; stir in powdered sugar and rum extract until smooth. Gradually add enough water for desired glazing consistency. Glaze cooled cookies; sprinkle immediately with decorator sugars.

CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper or nonstick baking mats.
• Place the butter and sugar in the bowl of a mixer and beat until light and fluffy.
• Add the egg, vanilla, flour, cocoa powder and salt. Beat on low speed until just combined.
• Fill the cookie press with dough and press cookies onto the prepared sheet pans.
• Bake each pan for 5-7 minutes or until just set. Cool for 5 minutes then transfer to a wire rack. Cool completely.
• After all cookies have cooled, place the dark and white candy melts into two bowls. Microwave one bowl at a time in 30 second increments until melted, stir until smooth.
• Dip the cookies halfway into the chocolate and decorate with sprinkles. If the dipping chocolate starts to harden, microwave for a few seconds to re-melt.
• Let dry completely, then serve, or store in an airtight container for up to 3 days.

SPRITZ COOKIES - SPRITZGEBäCK

Steps:

• Mix the butter and confectioners sugar until fluffy and almost white in color.
• Add the egg and the one egg yolks and vanilla extract, continue to mix.
• In a different bowl, mix the flour, salt, and starch.
• Add the flour mix to the butter mix and mix it just long enough to have everything incorporated - as short as possible.
• Prepare a baking sheet with parchment paper, use some butter or batter to "glue" the paper to the baking sheet so it is completely flat.
• Preheat the oven to 160°C / 320°F, bottom & top heat.
• Put a tip into a pastry bag and pour a portion of the dough into the bag.
• Create shapes like circles, c's, s-shapes and other shapes with the dough while pressing the dough onto the baking sheet.
• Bake for 6 minutes if the tip was rather small, a little longer for larger or thicker tips. Keep an eye on the cookies while baking to adjust the baking time if needed.
• Let the cookies cool completely.
• Melt the chocolate (or candy melts) in a bowl over a pot with hot water.
• Dip the cookies halfway into the chocolate, then add some sprinkle or decoration to your liking.

CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Place ungreased baking sheet in the refrigerator to chill.
• Cream together butter and sugar in the bowl of your mixer.
• Add eggs one at a time, then add the vanilla extract. Mix until well combined.
• In a separate bowl combine flour, cocoa powder, and salt.
• Slowly add flour mixture to the mixing bowl until the dough is formed.
• Load the dough into your cookie press and press the dough onto a chilled, ungreased, baking sheet. Leave 1 - 1 ½ inches between each cookie.
• Bake for 8-10 minutes.
• Remove cookies from the oven and let cool on the baking sheet for 2-3 minutes then remove and let cool completely.
• Decorate with royal icing and sprinkles or enjoy plain.

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.

CHOCOLATE SPRITZ COOKIE RECIPE

Steps:

• Cream soften butter and sugar in a mixing bowl with the whisk attachment until light and fluffy. Add egg yolk and vanilla extract and beat until combined.
• Add flour, cocoa powder, baking powder and salt to a small bowl and mix to distribute evenly. With the mixer on the lowest speed, slowly add the flour mixture to the stand mixer bowl and mix until thoroughly combined. The dough should be soft and easy to handle.
• Fill the cookie press with the cookie dough and line three baking sheets with silicone baking mats or parchment paper. Hold the cookie press perpendicular to the prepared baking sheet and press out the cookies, spacing about 1 - 2 inches apart.
• Add sprinkles, color sugars or any decorative touches desired to your cookies. Chill in the fridge or freezer while the oven preheats. Preheat oven to 375°F.
• Bake for 8 - 9 minutes. Remove from the oven, let cookies cool on the baking sheet for 5 - 10 minutes before transferring to a wire rack to completely cool.

CHOCOLATE PRESS COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
• Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat oven to 375°F. Thoroughly cream butter and sugar in a large bowl with an electric mixer on medium for 3 minutes. Add egg, water, and almond extract; beat well.
• Stir together flour, baking powder, cocoa powder and salt in a separate bowl. With mixer on low, gradually add flour mixture to butter mixture. Beat on low for 15 seconds, then turn up to medium and beat until you have a smooth dough (about 1 minute). Do not chill.
• Place dough in cookie press and press cookies onto ungreased cookie sheet (I used a cookie sheet lined with a silicone mat). Place an M&M candy on each cookie, if desired. Bake 8-10 minutes or until set. Remove cookies from sheet; cool on rack. Repeat. Makes 10-12 dozen cookies.

CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat oven to 350° F.
• In a mixer, cream the shortening and cream cheese until smooth and well combined. Add the sugar and beat well until light and fluffy, about three minutes.
• Add the egg yolk and vanilla and mix well.
• In a medium bowl, whisk together the flour, cocoa and salt. Add to wet ingredients and blend until combined.
• Using a spatula or knife, press dough into the barrel of the cookie press and use according to manufacturer's directions. Place the cookie press on a baking sheet, squeeze the trigger, and gently lift up. If dough should stick to the press, gently remove with the tip of a knife or finger. Cookies can be about 1 ½ inches apart on the baking sheet. Decorate with sprinkles, etc. if desired.
• Bake for 10 minutes.
• Allow to cool on baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

BAKERY RECIPE FOR CHOCOLATE SPRITZ COOKIES

Steps:

• Preheat the oven to 350°F
• Cream the room temperature vegan butter and sugar on high speed until light and fluffy about 3-5 minutes.
• Be sure to scrape the bottom & sides of the bowl from time to time to ensure an even mix.
• Combine flax meal with the warm aquafaba and let stand for 5 minutes to thicken to a paste.
• If using the coffee granules you will add this to the flax paste along with the vanilla extract and whisk to combine
• Add the egg replacer mixture to the creamed butter/sugar and then whip on high speed for about 20 seconds to emulsify
• Sifted the flour with the salt, baking powder and cocoa powder and add it all at once to the mixer bowl.
• Blend on low to incorporate all the flour
• Then mix on high speed for about 10 seconds to develop the dough.
• With your with the #826 tip or with a cookie press pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
• Bake in a preheated 350°F for about 18-20 minutes ** See notes above! or until the cookies are medium browned on the edges.
• Cool completely and fill with jams, vegan chocolates, vegan ganaches, vegan buttercream or your choice of fillings and then dip in nuts, sprinkles of your choice.

COCOA SPRITZ COOKIES

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 CHERRY SPRITZ COOKIES

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.