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Chocolate Shadow Spritz Cookies

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“This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum.”
6 dozen cookies

Ingredients Nutrition

  • 2 unsweetened chocolate squares (1 oz each)
  • 13 cup butter (refrigerator temp for electric mixer, slightly softened for hand mixing, margarine or shortening can)
  • 6 ounces cream cheese
  • 1 cup sugar
  • 1 egg
  • 1 12 teaspoons vanilla
  • 2 12 cups flour
  • 12 teaspoon baking powder
  • 12 teaspoon salt


  1. Melt chocolate in a double boiler or very slowly in the microwave; set aside to cool.
  2. Cream butter, cream cheese and sugar well.
  3. Add chocolate then beat in egg and vanilla.
  4. Sift together flour, baking powder and salt; gradually add to creamed mixture.
  5. Fill cookie press and form cookies on ungreased cookie sheets.
  6. Bake at 375°F for 10-12 minutes. Checking for a slightly set or very slightly browned cookie at 10 minutes. If needed, bake another 1-2 minutes.
  7. Remove cookies from baking sheet while warm & transfer to wire rack to cool.
  8. Decorate if desired or enjoy them plain. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.

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