Chocolate Spritz Cookies Recipes

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CHOCOLATE SPRITZ COOKIES



Chocolate Spritz Cookies image

These buttery rich chocolate-flavored spritz will quickly disappear from your Christmas cookie tray.

Provided by Land O'Lakes

Categories     Shaped     Spritz     Cookie     Dessert     Cookie     Dessert

Yield 60 cookies

Number Of Ingredients 15

Cookie
3/4 cup Land O Lakes® Butter softened
1/2 cup sugar
1 large Land O Lakes® Egg (yolk only)
3 tablespoons milk
1 tablespoon vanilla
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled
2 cups all-purpose flour
1/2 teaspoon salt
Glaze
1/4 cup Land O Lakes® Butter
1 cup powdered sugar
3/4 to 1 teaspoon rum flavoring or vanilla
1 to 2 tablespoons hot water
Decorator sugars

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.

Nutrition Facts : Calories 60 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 50 milligrams, Carbohydrate 7 grams, Fiber 0 grams, Sugar grams, Protein 1 grams

CHOCOLATE SPRITZ REINDEER COOKIES



Chocolate Spritz Reindeer Cookies image

Salty pretzel "antlers" complement sweet chocolate reindeer "faces" for cookies that kids of all ages will enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 60

Number Of Ingredients 11

1 cup butter, softened
1/2 cup powdered sugar
1/2 cup packed brown sugar
1/4 cup unsweetened baking cocoa
3 tablespoons milk
1 teaspoon vanilla
1 egg yolk
2 cups Gold Medal™ all-purpose flour
60 large pretzel twists
60 miniature candy-coated chocolate baking bits
120 miniature chocolate chips

Steps:

  • Heat oven to 375°F. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Beat in sugars and cocoa until well blended. Beat in milk, vanilla and egg yolk. On low speed, slowly beat in flour until well blended, scraping bowl occasionally.
  • Fit heart template in cookie press; fill cookie press with dough. Place pretzels onto lightly floured surface. Force dough through template on top of flat, bottom end of each pretzel twist (two rounds at top of pretzel will form the antlers). Press 2 baking bit at upper part of heart to make eyes, and 1 chocolate chip to make nose on each reindeer. Place reindeer on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until cookies are firm, but not browned. Remove from pans to cooling rack. Cool completely, about 15 minutes.

Nutrition Facts : Calories 130, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 240 mg, Sugar 5 g, TransFat 0 g

CHOCOLATE SPRITZ COOKIES



Chocolate Spritz Cookies image

These chocolate spritz cookies are buttery cookies piped into decorative designs, then baked to perfection and topped with chocolate and sprinkles. A classic and beautiful holiday cookie that's a welcome addition to any gathering!

Provided by Sara Welch

Categories     Dessert

Time 20m

Number Of Ingredients 9

1 cup butter (softened)
2/3 cup granulated sugar
1 egg
3/4 teaspoon vanilla extract
2 1/4 cups all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
10 ounces white and/or dark candy melts
3/4 cup holiday sprinkles

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.

Nutrition Facts : Calories 68 kcal, Carbohydrate 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 47 mg, Sugar 2 g, ServingSize 1 serving

CHOCOLATE SPRITZ (COOKIE PRESS)



Chocolate Spritz (Cookie Press) image

Chocolate spritz cookies for use with a cookie press! This recipe makes lots of cookies.

Provided by Christy

Categories     Desserts     Cookies     Butter Cookie Recipes     Spritz Cookie Recipes

Time 25m

Yield 84

Number Of Ingredients 7

1 ½ cups butter, softened
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
3 ¼ cups all-purpose flour

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.

Nutrition Facts : Calories 57.5 calories, Carbohydrate 6.2 g, Cholesterol 10.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.1 g, Sodium 30.1 mg, Sugar 2.4 g

CHOCOLATE SPRITZ COOKIES



Chocolate Spritz Cookies image

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

1 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/3 cup unsweetened cocoa
1/2 teaspoon salt

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 PEPPERMINT SPRITZ COOKIES



Chocolate Peppermint Spritz Cookies image

I love to make spritz cookies. Each year I make several varieties of cookies and then deliver them to friends. I love to watch them crack a smile when they see a plate full of cookies. -Margaret Otley, Waverly, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup sugar
1 large egg
1-1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1/8 teaspoon salt
1/4 cup crushed peppermint candies

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.

Nutrition Facts : Calories 76 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

MAIDA HEATTER'S CHOCOLATE SPRITZ COOKIES



Maida Heatter's Chocolate Spritz Cookies image

Heatter describes these cookies as "rich, tender, fragile, and delicate." This is a recipe for your cookie press. It is more intensely chocolate than most. Use the leftover egg whites to make meringue cookies (also called forgotten cookies). Using the search will turn up the recipe.

Provided by Lorraine of AZ

Categories     Dessert

Time 30m

Yield 6 dozen

Number Of Ingredients 8

3 ounces semisweet chocolate (3 squares)
1/2 lb sweet butter, softened (2 sticks)
1/4 teaspoon salt
1/2 teaspoon vanilla, extraact
2/3 cup sugar
3 egg yolks
2 1/2 cups sifted flour
candied cherries, if desired or chopped nuts, for decoration if desired

Steps:

  • Preheat oven to 400 degrees F. Fit your cookie press with a favorite plate. You'll need unbuttered, unlined cookie sheets.
  • Melt chocolate in the top of a double boiler over hot, not simmering water, or melt in the microwave following manufacturer's directions. Allow to cool slightly.
  • In the large bowl of an electric mixer, cream the butter. Add the salt, vanilla and sugar and beat to mix well. Add the egg yolks and beat to mix, then add the chocolate, mixing well to blend. On low speed, gradually add the flour. Beat only to mix after each addition.
  • Fill your cookie press with a portion of the dough. Press out the cookies 1-inch apart on cookie sheets. Bake 8-10 minutes in preheated oven. Using a spatula, transfer cookies to a rack to cool. Store in airtight containers.
  • NOTE: Cookies may be decorated with chopped nuts or candied cherries before baking, if desired.

Nutrition Facts : Calories 643.5, Fat 40.6, SaturatedFat 24.8, Cholesterol 175.7, Sodium 109.2, Carbohydrate 66.5, Fiber 3.8, Sugar 22.6, Protein 8.7

FILLED CHOCOLATE SPRITZ



Filled Chocolate Spritz image

I like how the creamy mint filling peeks through between the layers of these sandwich cookies. A chocolate drizzle on top is a flavorful finishing touch.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 16

3/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon baking soda
PEPPERMINT FILLING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 tablespoon whole milk
1/2 teaspoon peppermint extract
3 to 4 drops green food coloring
GLAZE:
2/3 cup milk chocolate chips
1 teaspoon shortening

Steps:

  • In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Remove to wire racks to cool., In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies., In a microwave, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 57mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

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