Chocolate Sugar Spritz Recipe
Ingredients
| All purpose flour | 2 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Butter/Margarine | 1 Cup (16 tbs), softened | |
| Granulated Sugar | 3/4 Cup (16 tbs) | |
| Egg | 1 | |
| Almond extract | 1 Teaspoon | |
| Unsweetened chocolate square | 2 , melted |
Directions
1. Preheat oven to 400°F.
2. Combine flour and salt in small bowl; stir to combine. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg and almond extract. Beat in chocolate. Gradually add flour mixture with mixing spoon. (Dough will be stiff.)
3. Fit cookie press with desired plate (or change plates for different shapes after first batch). Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets. Decorate with colored sprinkles, if desired.
4. Bake 7 minutes or until just set. Remove cookies to wire racks; cool completely.
2. Combine flour and salt in small bowl; stir to combine. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg and almond extract. Beat in chocolate. Gradually add flour mixture with mixing spoon. (Dough will be stiff.)
3. Fit cookie press with desired plate (or change plates for different shapes after first batch). Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets. Decorate with colored sprinkles, if desired.
4. Bake 7 minutes or until just set. Remove cookies to wire racks; cool completely.
Chef
