Chocolate Spritz Cookies

Prep 10 m
Chill 10 m
Bake 5 - 7 m



  1. 1 of 8 Sift flour, cocoa and salt in bowl.
  2. 2 of 8 Beat together butter and sugar in large bowl until smooth and creamy. Beat in yolk.
  3. 3 of 8 On low speed, beat in flour mixture until well combined. Cover; refrigerate 10 minutes.
  4. 4 of 8 Heat oven to 375 degrees F. Grease several baking sheets.
  5. 5 of 8 Spoon some of dough into cookie press fitted with bar-plate tip. Keep remaining dough refrigerated. Onto prepared baking sheet, press dough into long strips, about length of baking sheet, 1 inch apart. Cut each strip into 2-inch lengths.
  6. 6 of 8 Bake in 375 degrees F oven for 5 to 7 minutes or until firm. Remove from oven. With pancake turner, immediately remove cookies from baking sheet to wire racks to cool
  7. 7 of 8 Continue with remaining dough, pressing out, cutting and baking.
  8. 8 of 8 Line clean baking sheet with waxed paper. Heat chocolate and oil in small saucepan over low heat, until melted. Dip both ends of each cookie in chocolate; place on paper; let set.
Nutrition Information for Chocolate Spritz Cookies
Servings Per Recipe:
Per Serving: 2 g sat. fat, 3 g Fat, total, 8 mg chol., 5 g carb., 47 kcal cal., 1 g pro., 0 g fiber, 14 mg sodium