Filled Chocolate Spritz Recipes

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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-FILLED SPRITZ



Chocolate-Filled Spritz image

I found this delicious cookie recipe years ago. Over time, I decided to liven them up with a creamy chocolate filling.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 9

1 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon lemon or orange extract
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened chocolate, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine dry ingredients; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave, melt chocolate; stir until smooth. Spread over bottom of half of the cookies; top with remaining cookies.

Nutrition Facts :

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.

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.

CHOCOLATE-FILLED CROISSANTS (PAINS AU CHOCOLAT)



Chocolate-Filled Croissants (Pains au Chocolat) image

It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.

Provided by Nancy Silverton

Categories     Bread     Chocolate     Dairy     Breakfast     Brunch     Bake     Valentine's Day     Kid-Friendly     Mother's Day     New Year's Day     Shower     Pastry     Gourmet     Small Plates

Yield Makes 16 pastries

Number Of Ingredients 4

1/2 recipe croissant dough (1 lb 6 oz), chilled
32 bittersweet chocolate batons (6 oz)
Special Equipment
Ruler, pastry brush, parchment paper, 2 garbage bags (unscented), spray bottle with water

Steps:

  • Roll out and cut dough:
  • Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.
  • Form pains au chocolat:
  • Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.
  • Make more pastries in same manner, arranging them 2 inches apart on baking sheets.
  • Let pains au chocolat rise:
  • Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
  • Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
  • Bake pains au chocolat:
  • Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
  • Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.

CHOCOLATE FILLED ALMOND SPRITZ COOKIES



Chocolate Filled Almond Spritz Cookies image

Make and share this Chocolate Filled Almond Spritz Cookies recipe from Food.com.

Provided by Steve_G

Categories     Dessert

Time 50m

Yield 36 cookies, 30-40 serving(s)

Number Of Ingredients 11

1/2 cup un-blanched sliced almonds
3/4 cup sugar
1 cup unsalted butter
1 large egg
2 teaspoons pure vanilla extract
2 teaspoons almond extract
2 cups bleached all purpose flour
1 pinch salt
3 ounces milk chocolate, chopped fine
3 ounces bittersweet chocolate, chopped fine
6 tablespoons unsalted butter, at room temperature, cut into 6 chunks

Steps:

  • On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
  • FOOD PROCESSOR METHOD---------------------.
  • Grind almonds and sugar in a food processor until very fine.
  • Cut butter into 16 chunks, with the processor add butter a chunk at a time.
  • Process until creamy.
  • Scrape down bowl.
  • Add egg and extract, process until mixed, scrape down bowl.
  • Add flour and salt, pulse until just combined.
  • Scrape into a bowl.
  • ELECTRIC MIXER METHOD--------------------------°- .
  • Whisk flour and salt in a medium bowl.
  • Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
  • Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
  • In a second medium bowl cream butter, sugar until very light and fluffy.
  • Add almonds, beat until well combined.
  • Lightly beat egg and extracts, add to butter mixture, beat until just combined.
  • Stir in flour and salt until just combined.
  • BOTH METHODS---------------------.
  • With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
  • Decorate with colored sugar, etc.
  • Preheat oven to 375°F.
  • Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
  • Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
  • Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
  • Cool completely.
  • FILLING----------------------.
  • Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
  • When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
  • Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
  • Do not over beat this mixture.
  • Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
  • Cover with second half to form a sandwich.
  • Do about 10 at a time as the chocolate mixture will start to set up.
  • Let cookies set for 2 hours for filling to set 100%.
  • Store covered in an airtight container for about a month.

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