Monday, May 31, 2010
Cookie Recipe #149 - Chocolate Spritz
Happy Memorial Day to all, especially those who have served, and those who are serving, our country. Our thanks goes out to each one of you for your dedication and the fine example you set, in other words, a hero!
This is another form of a pressed cookie (spritz), only this one comes from the chocolate family. A glass of milk is a definite companion of these cookies as they tend to dissolve upon insertion.
Ingredients: 3/4 cup butter, softened, 3 tablespoons confectioners' sugar, 1 1/2 cups all-purpose flour, 2 tablespoons cocoa, 3 tablespoons cornstarch, assorted sprinkles, mini or regular chocolate chips, nuts, or colored sugar crystals.
Instructions: Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Cream the butter and confectioners' sugar together in medium mixing bowl until pale and fluffy. Sift the flour, cocoa, and cornstarch together over the butter mixture and mix until smooth. Fill cookie press with dough and press out desired shapes onto prepared baking sheets about 2 inches apart. If desired, sprinkle tops of cookies with sprinkles, chocolate chips, nuts or colored sugar crystals.
Bake 10 minutes until just beginning to change color. Remove from oven and allow to cool a minute or two on baking sheet before transferring to wire racks to cool.
Makes 2-3 dozen cookies.
"The Cookie and Biscuit Bible", Hermes House, Annes Publishing Ltd., London, 2003.