Cocoa Cherry Spritz Cookies Recipes

COCOA SPRITZ COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Whisk the flour, cocoa powder, baking powder, salt and cloves in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated.
• Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 inch apart onto 2 baking sheets. Decorate with sanding sugar.
• Bake, switching the pans halfway through, until the cookies are set, 15 to 20 minutes. Let cool 3 minutes on the baking sheets, then loosen with a thin spatula and let cool completely on the baking sheet.

MY FAVORITE SPRITZ COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line 2 or 3 large baking sheets with parchment paper or silicone baking mats.
• In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until smooth, about 2 minutes. Add the egg, vanilla extract, and almond extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• On low speed, beat in the flour and salt. Turn up to high speed and beat until completely combined.
• Follow cookie press manufacturer's directions to fit your cookie press with a decorative plate. Scrape some of the dough into your cookie press. Hold the cookie press perpendicular to the lined baking sheet and press out the cookies 2 inches (5 cm) apart. If desired, decorate the shaped cookie dough with sprinkles or press a chocolate chip into the center. Note: It's helpful to lightly brush the shaped cookie dough with water before adding sprinkles-this helps them stick.
• If the cookie dough becomes too soft as you work, chill the shaped cookie dough in the refrigerator for 10 minutes before baking.
• Bake until very lightly browned on the edges, 7-9 minutes.
• Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, drizzle with melted chocolate.
• Cookies stay fresh in an airtight container at room temperature for up to 1 week.

COCOA SPRITZ COOKIES

Steps:

• Preheat oven to 375.
• Cream together butter with both sugars.
• Add eggs, beating well after each addition.
• Add vanilla.
• Sift together flour, cocoa, salt, and baking soda.
• Gradually add dry mixture into wet mixture and beat well, dough will be stiff.
• Assemble cookie press and fill with dough, using desired disc.
• At this point, you can chill the dough in the press if it doesn't seem firm enough.
• Press cookies onto ungreased cookie sheet.
• Bake 12-15 minutes until slightly golden.
• Note:If you aren't experienced with a cookie press, it make take a few trial and errors, make sure to use an ungreased cookie sheet, the cookies need to"grab" onto the sheet, if necessary, spray the outer side of the disc with vegetable oil to make the cookie release more easily.

COCOA CHERRY SPRITZ COOKIES

Steps:

• Preheat oven to 375°F.
• Beat butter until light and fluffy.
• Add sugar and continue beating until blended.
• Beat in egg yolks.
• Beat in vanilla extract.
• Beat in cherry extract.
• Beat in cocoa.
• Add flour and mix well.
• Using cookie press, press cookies out onto an ungreased baking sheet.
• Bake about 8 minutes, or until tops are dry but not browned.