Chocolate Spritz Cookies

Ingredients:1 1/2 C butter (3 sticks) softened

• 1 Cup granulated sugar
• 2 squares unsweetened chocolate
• 1 egg
• 1 teaspoon pure vanilla extract
• 1/2 pure almond extract
• 4 cups all-purpose flour, sifted
• 1 teaspoon baking powder

Icing:

• 2 1/2 tablespoons cream (or half & half)
• 4 tablespoons butter
• 1 teaspoon vanilla extract
• 2 Cups powdered sugar

Directions:
1. Preheat oven to 375 F

2. In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in melted chocolate, egg, vanilla, and almond extracts. Mix well. Sift flour and baking powder together; gradually stir into the creamed mixture, mixing well.

3. Fill cookie press with dough. Turn out cookies in desired shapes, 1 to 2 inches apart onto an un-greased cookie sheet (I also placed parchment paper down first to ensure easy transfer to cooling rack). Bake 8 to 10 minutes. Rotating the cookie sheet halfway through the baking process, ensures even baking.

4. Transfer to a wire rack, and cool completely. Decorate with Butter Icing (optional). Store in airtight container.

 

For Butter Icing:

Heat cream and butter together in a saucepan over medium heat, until the butter is melted. Stir in vanilla and powdered sugar. Remove from heat, and beat with an electric mixer until thick, creamy and smooth. Pipe or drizzle over cookies.

 

Makes about 48-50 cookies.

 

Submitted by Melissa Cypher