Maida Heatter's Chocolate Spritz Cookies

“Heatter describes these cookies as "rich, tender, fragile, and delicate." This is a recipe for your cookie press. It is more intensely chocolate than most. Use the leftover egg whites to make meringue cookies (also called forgotten cookies). Using the search will turn up the recipe.”
READY IN:
30mins
YIELD:
6 dozen
UNITS:
US

Ingredients Nutrition

  • 3 ounces semisweet chocolate (3 squares)
  • 12 lb sweet butter, softened (2 sticks)
  • 14 teaspoon salt
  • 12 teaspoon vanilla, extraact
  • 23 cup sugar
  • 3 egg yolks
  • 2 12 cups sifted flour
  • candied cherries, if desired or chopped nuts, for decoration if desired

Directions

  1. Preheat oven to 400 degrees F. Fit your cookie press with a favorite plate. You'll need unbuttered, unlined cookie sheets.
  2. Melt chocolate in the top of a double boiler over hot, not simmering water, or melt in the microwave following manufacturer's directions. Allow to cool slightly.
  3. In the large bowl of an electric mixer, cream the butter. Add the salt, vanilla and sugar and beat to mix well. Add the egg yolks and beat to mix, then add the chocolate, mixing well to blend. On low speed, gradually add the flour. Beat only to mix after each addition.
  4. Fill your cookie press with a portion of the dough. Press out the cookies 1-inch apart on cookie sheets. Bake 8-10 minutes in preheated oven. Using a spatula, transfer cookies to a rack to cool. Store in airtight containers.
  5. NOTE: Cookies may be decorated with chopped nuts or candied cherries before baking, if desired.

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