By the Batch – Chocolate Spritz Cookies

For Mother’s Day this year I received a cookie press as part of my gift. For those who don’t know, a cookie press is made up of a cylinder with a plunger on one end that you use to push dough through one of many interchangeable plates on the other end. The shape of the holes in each plate creates a unique shape of cookie. Cookie presses are super easy to use and give you cookies in different shapes without the hassle of rolling out dough and using cookie cutters. I used my brand new cookie press to make Chocolate Spritz Cookies.

 

Ingredients

• 1 1/4 cups butter

• 1 cup granulated sugar

• 2/3 cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla

• 2 1/2 cups flour

• 2/3 cup cocoa

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

 

Directions

Preheat oven to 375°F. In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift together flour, cocoa, baking soda and salt. Add flour mixture gradually and beat well. Shape dough into small log and place in cookie press. Press cookie onto cool ungreased cookie sheets. Bake at 375°F for 10-12 minutes. Remove from sheet and cool.

According to Sarah

These cookies were fun and easy to make with one caveat – the recipe yielded SO MUCH dough that it took me nearly two hours to make these cookies from start to finish. Most cookies presses don’t hold a ton of dough so you’ll need to refill multiple times. The good news is that the cookies don’t really spread or expand much so you can put them pretty close together on the cookie sheets. As for taste, these are a basic spritz cookie with just a hint of chocolate taste and a great crunch. I would definitely make them again and I can’t wait for the holidays so I can use my pumpkin and Christmas tree plates!