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Silhouette Cookies

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“This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. This is technically two cookie recipes put together; the recipe for Chocolate Shadow Spritz Cookies and a sugar cookie recipe. The sugar cookie is cut out in rounds and the chocolate cookies are pressed into your chosen shapes with the cookie press. Then the chocolate cookie is positioned on top of the sugar cookie round and they're baked together. These are no more trouble than the two recipes separately, and they make a beautiful presentation. You can make them holiday themed or for any other occasion by simply changing the design plate you use to press the chocolate cookies with. Prep time includes refrigeration and forming cookies. *For tips on obtaining the best results possible with your cookie press, check out my photo demo in the Kitchen Gadgets & Appliances forum.”
4hrs 10mins
6 dozen cookies

Ingredients Nutrition


  1. Starting with sugar cookies:
  2. Cream butter and sugar well.
  3. Beat in eggs and vanilla.
  4. Sift together flour, baking powder and salt; gradually add to creamed mixture.
  5. Cover and chill dough for at least 3 hours or overnight.
  6. About an hour before you want to start baking make chocolate cookies:
  7. Melt chocolate in a double boiler or very slowly in the microwave; set aside to cool.
  8. Cream butter, cream cheese and sugar well. Add chocolate.
  9. Beat in egg and vanilla.
  10. Sift together flour, baking powder and salt; gradually add to creamed mixture.
  11. Fill cookie press and form cookies on ungreased cookie sheets. Chill for 30 minutes.
  12. Preheat oven to 375°F
  13. While chocolate cookies are chilling, roll the sugar cookie dough out onto a lightly floured pastry mat to about 1/8-1/4" thickness.
  14. Cut out with a 2" round cookie cutter.
  15. Place on ungreased baking sheets.
  16. Lift chilled chocolate cookies with a spatula and place on top of each sugar cookie.
  17. Bake at 375°F for about 10 minutes.

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