The first Chocolate Spritz recipe (#149) I made didn't taste so great. This one is so much better-a light chocolatey bite rather than the dissolve-in-your-mouth-need-a-drink taste of the first one. (the corn starch was the culprit, I believe).
Ingredients: 1 cup (2 sticks) butter, softened, 2/3 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, 2 1/4 cups all-purpose flour, 1/3 cup cocoa, 1/2 teaspoon salt, colored or chocolate sprinkles.
Instructions: Preheat oven to 350 degrees. In large mixing bowl, beat butter and sugar together until light and fluffy; add egg and vanilla, continuing to beat. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.
Fill cookie press with dough. Press dough onto ungreased bakiing sheets. Garnish with sprinkles of choice.
Bake 5-7 minutes or just until set. Remove from baking sheet to wire rack and cool completely.
Makes about 4 1/2 dozen spritz cookies.
"Hershey's Chocolate Lover's Cookbook", Brimar Publishing Inc., Montreal, Canada, 1993.
Cookies Rule!!!
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