Chocolate-Dipped Spritz Cookies

“A holiday favorite, great taste and presentation on a cookie plate. Easy and ooh so good! Found in a Taste of Home cookie book”
READY IN:
22mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 236.59 ml butter, softened
  • 177.44 ml sugar
  • 1 large egg
  • 4.92 ml vanilla
  • 532.32 ml flour
  • 2.46 ml salt
  • 1.23 ml baking powder
  • 311.84 g dark chocolate confectionary coating or 311.84 g white candy coating or 311.84 g milk chocolate confectionary coating
  • nuts (optional) or candy sprinkles (optional)

Directions

  1. Cream butter and sugar in mixing bowl.
  2. Beat in egg and vanilla.
  3. Combine flour, salt and baking soda, gradually add to creamed mixture.
  4. Using a cookie press, press dough onto ungreased cookie sheet.
  5. Bake at 375° for 7-9 minutes.
  6. Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
  7. Remove to cooling rack and let cool completely.
  8. Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
  9. I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
  10. Let harden on wax paper.

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