Chocolate Filled Spritz Recipes

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CHOCOLATE-DIPPED SPRITZ



Chocolate-Dipped Spritz image

Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. -Nancy Ross, Alvordton, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 9

1 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
11 ounces dark, white or milk chocolate candy coating, coarsely chopped
Crushed peppermint candies

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.

Nutrition Facts : Calories 136 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 89mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE SPRITZ COOKIES



Chocolate Spritz Cookies image

Make and share this Chocolate Spritz Cookies recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Time 5m

Yield 54 cookies

Number Of Ingredients 7

1 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/3 cup unsweetened cocoa
1/2 teaspoon salt

Steps:

  • Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
  • Add mixture of flour, cocoa and salt gradually; mix well.
  • Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
  • Cool completely.

FILLED CHOCOLATE SPRITZ



Filled Chocolate Spritz image

I like how the creamy mint filling peeks through between the layers of these sandwich cookies. A chocolate drizzle on top is a flavorful finishing touch.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 16

3/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon baking soda
PEPPERMINT FILLING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 tablespoon whole milk
1/2 teaspoon peppermint extract
3 to 4 drops green food coloring
GLAZE:
2/3 cup milk chocolate chips
1 teaspoon shortening

Steps:

  • In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Remove to wire racks to cool., In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies., In a microwave, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 57mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE FILLED ALMOND SPRITZ COOKIES



Chocolate Filled Almond Spritz Cookies image

Make and share this Chocolate Filled Almond Spritz Cookies recipe from Food.com.

Provided by Steve_G

Categories     Dessert

Time 50m

Yield 36 cookies, 30-40 serving(s)

Number Of Ingredients 11

1/2 cup un-blanched sliced almonds
3/4 cup sugar
1 cup unsalted butter
1 large egg
2 teaspoons pure vanilla extract
2 teaspoons almond extract
2 cups bleached all purpose flour
1 pinch salt
3 ounces milk chocolate, chopped fine
3 ounces bittersweet chocolate, chopped fine
6 tablespoons unsalted butter, at room temperature, cut into 6 chunks

Steps:

  • On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
  • FOOD PROCESSOR METHOD---------------------.
  • Grind almonds and sugar in a food processor until very fine.
  • Cut butter into 16 chunks, with the processor add butter a chunk at a time.
  • Process until creamy.
  • Scrape down bowl.
  • Add egg and extract, process until mixed, scrape down bowl.
  • Add flour and salt, pulse until just combined.
  • Scrape into a bowl.
  • ELECTRIC MIXER METHOD--------------------------°- .
  • Whisk flour and salt in a medium bowl.
  • Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
  • Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
  • In a second medium bowl cream butter, sugar until very light and fluffy.
  • Add almonds, beat until well combined.
  • Lightly beat egg and extracts, add to butter mixture, beat until just combined.
  • Stir in flour and salt until just combined.
  • BOTH METHODS---------------------.
  • With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
  • Decorate with colored sugar, etc.
  • Preheat oven to 375°F.
  • Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
  • Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
  • Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
  • Cool completely.
  • FILLING----------------------.
  • Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
  • When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
  • Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
  • Do not over beat this mixture.
  • Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
  • Cover with second half to form a sandwich.
  • Do about 10 at a time as the chocolate mixture will start to set up.
  • Let cookies set for 2 hours for filling to set 100%.
  • Store covered in an airtight container for about a month.

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