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Chocolate Spritz Cookies Recipe

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This recipe for Chocolate Spritz Cookies, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, October 31, 2005


3/4 c. butter, softened
1/4 c. butter
1/2 c. sugar
1 c. powdered sugar
1 egg yolk
3/4 to 1 tsp. rum or vanilla extract
3 tbsp. milk
1 to 2 tbsp. hot water
1 tbsp. vanilla

2 (1 oz.) squares unsweetened baking chocolate, melted, cooled

2 c. all-purpose flour

1/2 tsp. salt
Decorators sugars

Heat oven to 375 degrees. Combine 3/4 c. butter, sugar, egg yolk, milk and vanilla in large bowl. beat at medium speed, scraping bowl often, until creamy. Add chocolate; continue beating, scraping bowl often, until well mixed. Reduce speed to low; add flour and salt. Beat, scrapping 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 for 9 to 12 minutes or until set. Cool completely.

Melt 1/4 c. butter in 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.




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