Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 3 to 4 dozen
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 2 Tablespoons milk
- 1 teaspoon peppermint extract, optional
- 1/2 teaspoon pure vanilla extract
- 2 ounces (2 squares) unsweetened chocolate, melted
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- Silver, gold, white, or colored nonpareil candy decorations, optional
In a large bowl, cream shortening and sugar together until mixed well. Add egg, milk, vanilla, and peppermint extract, if using, and beat until incorporated. Stir in melted chocolate until combined.
In a separate bowl, combine flour and salt until mixed. Add flour gradually to the wet ingredients and mix until thoroughly combined.
Using a cookie press, force cookie dough onto parchment-lined baking sheets. Decorate with nonpareil candies, if desired. Bake spritz cookies for 8 to 10 minutes until done. If you need to bake cookies in batches, be sure the cookie sheets return to room temperature before pressing the next batch.
Cool chocolate spritz cookies completely before storing.
Yield: 3 to 4 dozen cookies
Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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