Chocolate Spritz Cookies (T&T)
There is one rule which I live by when making spritz cookies. It is a tried and true method of achieving consistency every time.
1) Don’t grease cookie sheets.
2) Add flour gradually.
3) Check for dough consistency before adding all of the flour.
4) If dough is too dry, add 1 egg yolk.
5) If dough is too soft, chill 30 to 60 minutes.
Makes approximately 60 cookies.
When I feel creative, I take whole maraschino cherries and place on top of a rosette shaped cookie, bake it and then drizzle with melted white or bittersweet chocolate.
I also enjoy experimenting with ingredients. I sometimes take whole coffee beans and finely grind them to a powder consistency and add it to anything that I make chocolate. The taste is outstanding. Give it a try and see what you think!
1 cup butter flavored Crisco shortening
1 cup granulated sugar
2 teaspoons vanilla extract
5 tablespoons cocoa powder good quality
1 teaspoon baking powder
Dash of salt
2 cups sifted all-purpose flour (sift first, then measure)
Reheat oven to 400 degrees F.
Cream shortening until light. Gradually add sugar and beat until light and fluffy. Add eggs and vanilla, beating until combined.
Sift cocoa, baking powder, salt and flour together. Mix gradually with mixer on to the creamed mixture until incorporated.
Fill press and form desired shapes on ungreased cookie sheet. Bake approximately 10 to 12 minutes or until lightly browned around edges.