Merry Spritz Cookies
Submitted by jerryreinan
White chocolate spritz cookies pressed into festive shapes and dotted with mint-chocolate morsels. A buttery, melt-in-your-mouth holiday cookie made with a classic cookie press.
YIELD
4 dozenPREP
20 minCOOK
30 minREADY
1 hrsSpritz cookies are the cookie-press classic, and this version folds melted vanilla baking bar straight into the dough, so each shape bakes up extra tender with a soft white-chocolate richness.
You cream the butter and sugar, blend in the egg, vanilla, and melted bar, then work in the flour to a smooth, pipeable dough. Load it into a cookie press, fit your favorite plate, and press the shapes onto ungreased sheets. That bare sheet matters: the dough needs to grip cool metal to release cleanly from the press and hold its ridges.
Stud each cookie with mint-chocolate morsels before they go in, then bake just until set. They should stay pale, never browned, which keeps that buttery snap intact.
Kitchen Tips
- Keep the dough at room temperature. Too cold and it crumbles in the press; too warm and it won’t hold its shape.
- Press onto completely cool, ungreased sheets so the dough sticks and pulls free of the press.
- Pull them at 7 to 9 minutes while still pale. Browned spritz cookies turn dry and lose their delicate texture.
- Add the morsels before baking so they set into the surface as the cookie bakes.
Variations
- Swap the mint-chocolate morsels for plain semisweet chocolate chips, sprinkles, or a dusting of colored sugar.
- Tint the dough with a drop of gel food coloring for festive reds and greens.
- Add a quarter teaspoon of almond or peppermint extract alongside the vanilla.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In small saucepan over low heat, melt baking bar; set aside.
In large mixer bowl, beat butter, sugar and salt until creamy.
Blend in egg and vanilla extract.
Blend in melted baking bar. Gradually beat in flour.
Place dough in cookie press fitted with desired plate.
Press dough onto ungreased cookie sheets; decorate with morsels.
Bake 7 to 9 minutes until set.
Let stand 1 minute. Remove from cookie sheets; cool completely.
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