I have a love/hate relationship with spritz cookies. I love them when I can actually get them to extrude correctly. Most of the time it takes about 10 or 100 tries before they come out right, and then the dough runs out and I have to reload and start the process all over again, thus the hating them part. They’re such a cute cookie, especially when you add a fun and bright color to the dough. Not to mention that they are the perfect size to eat and lose track of how many you’ve eaten because they’re addicting. I saw this version and knew that I had to try them since they were CHOCOLATE!!! Yes, please!!
What you need:
- 3/4 C. semisweet chocolate chips
- 1/4 C. butter cubed
- 1/2 C. packed brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 C. all-purpose flour
- 1/8 tsp baking soda
For the glaze:
- chocolate chips or bar etc.
- peppermint oil
- shortening (optional)
How you make them:
In a large microwave safe bowl, melt chocolate chips; stir until smooth. Stir in butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well.
Cover and refrigerate for 30 minutes or until easy to handle.
Using a cookie press fitted with the disk of your choice, press dough 2 inches apart . Bake at 375° for 7 minutes.
Cool completely. Meanwhile melt your chocolate, add a few drops of peppermint oil. Use a small amount of shortening (if desired) to thin the chocolate. Drizzle over cookies. Let dry.