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Chocolate Spritz cookies
1-1/3 cup - Sugar
1-1/8 cup - Butter
1 - Egg
1/2 - Egg yolk
6 T. - Cocoa
1/8 tsp - Salt
1-1/2 cup - Flour
1 tsp - Vanilla
1/8 - 1/4 cup - Ground espresso coffee beans
Cream butter and sugar in food processor or with mixer, until fluffy. Add egg, cocoa and ground espresso and process. Add flour, salt, and vanilla
and process only until mixed. Chill for 20 minutes. Stir through to even temperature of dough. If it is too stiff it will ruin cookie press and if it is too soft, it will not hold shape. If it is too soft, try adding 1 T. of flour.

Spoon into cookie press. Press out onto ungreased cookie sheet. Sprinkle with cinnamon sugar and bake at 350-375 degree oven. The 350 oven takes longer but gives more even browning. Takes 10-12 minutes depending on your oven.

Remove and cool on rack. When cool, place in tin and hide.

The chocolate version of Joanne's annual treat.

Serves...not nearly enough





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