Spritz Cookies II

Yield: About 85 cookies

Tips: 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.

You'll 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.

Ingredients:

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 egg, graded "large"
• 2-1/2 squares (2-1/2 ounces) unsweetened chocolate, melted and cooled
• 2 cups sifted all-purpose flour
• Pinch salt

Adjust 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.

In 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.

Follow 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.

Because 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.

When cookies are completely cool, store airtight at room temperature for up to several days. Freeze for longer storage.

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