Spritz Cookies II
About 85 cookies
Simple, plain, chocolate cookies, not too sweet, that are great
to have around for the holidays. They aren't too rich, so they're
nice for dessert after a big meal or if you just want a little chocolate
nibble any time. Once baked, they keep at room temperature (if stored
airtight) for up to several days, and they freeze perfectly.
need a cookie press to make these. Mine is Swiss-made, called the
Kuhn-Rikon Professional Cookie Press. It's easy to work, and most
parts are dishwasher-safe. These would be a fun project for small
kitchen elves during a holiday break from school.
cup unsalted butter, softened
cup granulated sugar
egg, graded "large"
squares (2-1/2 ounces) unsweetened chocolate, melted and cooled
cups sifted all-purpose flour
rack to center of oven; preheat oven to 375 degrees F. Line cookie
sheets with aluminum foil, shiny side up. Have ready a cookie press.
medium or large bowl, with large spoon, cream softened butter, sugar,
and vanilla until well-mixed and fluffy. Beat in egg. Add melted
chocolate, which may still be slightly warm, and mix in thoroughly.
Gradually add flour and salt until well-blended.
manufacturer's directions for using cookie press. Bake only 3 cookies
on the first sheet; because these cookies are dark-colored, it is
difficult to judge when they are done. Bake 7 to 9 minutes, switching
sheet back-to-front about halfway during baking. Cookies will not
spread, but they'll lose their raw look. Remove from oven. Allow
to stand on baking sheet about 30 seconds before removing to cooling
rack, then allow to cool completely (this won't take long). Eat
one of the cookies to test the degree of doneness. I like to bake
these for about 8 minutes; at that point, at least in my oven, they
will be done but not crisp. Adjust your baking time as you see fit.
these cookies do not spread, you can fit at least 15 on a 15-1/2
by 10-1/2 inch baking sheet. I press out five rows of three each,
then I go back and press out 8 more cookies between rows. Because
sheets are lined with aluminum foil for ease in clean up, it might
be necessary to hold the foil down with two fingers, each about
an inch away from the press on either side of it, when you press
out cookies. Continue pressing out and baking cookies until all
of the dough has been used.
cookies are completely cool, store airtight at room temperature
for up to several days. Freeze for longer storage.
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