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Ingredients
| unsweetened baking chocolate squares: 1 oz (coarsely chopped) |
| salted butter: 1 cup (softened) |
| granulated sugar: 1 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/4 cups |
| salt: 1/4 tsp |
Two-Toned Spritz Cookies
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
10 min -
Servings
48 serving(s)
Tags
- 1.
- Melt chocolate in small heavy saucepan over low heat, stirring constantly; set aside.
- Beat butter and sugar in large bowl until light and fluffy.
- Beat in egg and vanilla.
- 2.
- Combine flour and salt in medium bowl; gradually add to butter mixture.
- Reserve 2 cups dough.
- Beat chocolate into remaining dough until smooth.
- Cover both doughs and refrigerate about 20 minutes or until firm enough to handle.
- 3.
- Preheat oven to 400*F.
- Roll out vanilla dough between two sheets of waxed paper to 1/2-inch thickness.
- Cut into 5X4-inch rectangles.
- Place chocolate dough on sheet of waxed paper.
- Using waxed paper to hold dough, roll back and forth to form log about 1 inch in diameter.
- Cut into 5-inch-long logs.
- Place chocolate log in center of vanilla rectangle.
- Wrap vanilla dough around log and and fit into cookie press fitted with star disc.
- 4.
- Press dough onto ungreased cookie sheets 1 1/2 inches apart.
- Repeat with remaining vanilla rectangles and chocolate logs.
- Bake about 10 minutes or until just set.
- Remove cookies to wire racks; cool completely.