Be the first to Use your cookie press to make fast work of shaped cookies for holidays or special occasions. The peppermint flavoring is optional.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1/2 cup shortening
- 1 cup sugar
- 1 egg
- 2 Tbsp milk
- 1/2 tsp vanilla
- 1 tsp peppermint extract, optional
- 2 ounces (2 squares) unsweetened chocolate, melted
- 2 cups sifted flour
- 1/4 tsp salt
- Silver, gold, white, or colored nonpareil candy decorations, optional
Preparation:
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
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
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
