Chocolate Dipped Spritz Cookies
Yield: 2 Dozen Cookies
Chocolate-Dipped Spritz Cookie Recipe
The fun with these cookies is in making the different shapes and deciding if they are begging for some colorful sprinkles on top or to be bathed in chocolate. For a variation, make all the spritz cookies equal size, and sandwich them together with raspberry jam before dipping them in chocolate. Chocolate and raspberry? What’s not to like about that combo?
Ingredients
Dough
- 1 cup (8 ounces) unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract or ½ teaspoon almond extract
- 1 tablespoon heavy cream
- 2½ cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
Glaze and Garnish
- 12 ounces dark chocolate, coarsely chopped
- Nonpareils (optional)
Optional Variation
- Raspberry jam of your choice
Instructions
- Preheat oven to 375 degrees. In the bowl of a stand mixer, cream butter with sugar until light and fluffy. Beat in egg, extract, and heavy cream. In a separate mixing bowl, combine flour, salt, and baking powder. With mixer on low, gradually add dry ingredients to butter mixture until incorporated.
- Using a cookie press fitted with the disc of your choice, press dough 2 inches apart onto a cookie sheet lined with parchment paper. Bake for 7 to 9 minutes or until set but not brown. Transfer cookies to a cooling rack.
- Melt chocolate in a double boiler or in a heatproof bowl placed over a pot of simmering water. Stir until smooth. Remove from heat. When slightly cooled but still liquid, dip a half of each cookie into the chocolate, letting excess drip off. Sprinkle chocolate end with nonpareils, if using. Dry cookies on wax paper. When cool, store in an airtight container.
- Raspberry variation: Spread a thin layer of raspberry jam on the flat side of half of the cookies. Put another spritz cookie on top then dip one end in the melted chocolate. Set cookies on wax paper to set, then store in an airtight container.