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Chocolate Spritz Cookies




Source of Recipe


Unknown


List of Ingredients




2/3 cup unsalted butter, softened
3/4 cup granulated sugar
Pinch salt
3 egg yolks, from eggs graded "large"
2 tsp. vanilla
1/3 cup sifted or strained unsweetened Dutch process cocoa powder
1-1/3 cups sifted all-purpose flour


Recipe



Note: The instructions with my cookie press instruct you to bake the cookies on ungreased cookie sheets. While this does work, it also means you have to clean off the sheets between batches. I line my cookie sheets with ungreased aluminum foil, shiny side up. When I use the press, I "click" out one cookie with the trigger mechanism, then let the press stand in place for just a second or two. I hold the foil down on both sides of the press with one finger, then lift the press up. The dough will stick to the foil, and may cause it to pucker slightly when the press is lifted up, but that doesn't affect the cookies in the least. I know the above procedure sounds complicated, but I can "click" out a sheet full of cookies in a couple of minutes. Replace the foil after baking each sheet of cookies.

Adjust rack to center of oven. Preheat oven to 350 degrees F. Line cookie sheets with foil, shiny side up, or follow directions for the cookie press you have.

In large bowl, combine softened butter, sugar, and salt. Cream thoroughly until light and fluffy. Add egg yolks and beat in, then add vanilla. Carefully stir in cocoa powder, then gradually add flour, mixing only until well-combined. Dough will be stiff.

Follow manufacturer's directions for loading cookie press, then press out 3 or 4 cookies (no more) onto one sheet (cover remaining dough tightly and let stand at room temperature). These will be your "test" cookies. Bake for 11 to 12 minutes, just until they feel firm on top. Allow to stand for a few seconds on cookie sheet after baking, then remove to cooling rack. Cool completely, then try one. The cookies should be crisp through, but not burnt. Adjust baking time if required.

Continue pressing out cookies onto prepared sheets, placing them close together (these barely spread). Remaining dough can stand (tightly covered) at room temperature, but if room is warm you might want to chill it briefly.

Cool cookies completely before storing. Store airtight at room temperature for up to a few days, or freeze.

YIELD: About 5 Dozen Cookies



Variations: Stir any one of the following into the dough after adding the vanilla:

Grated zest of 1 large, deep-colored orange (plus a few grinds of black pepper, if desired)
1-1/2 tsp. pure peppermint extract
3/4 to 1 tsp. cinnamon plus a dash of ground cloves
1 to 1-1/2 tsp. pure almond extract