If you’re looking for a gorgeous cookie, try my spritz. These tender treats are so cute and have a great buttery flavor. The dough is easy to work with and the cookies bake up beautifully every time.
—MARY BETH JUNG HENDERSONVILLE, NC
PREP: 40 MIN. • BAKE: 10 MIN./BATCH + COOLING • MAKES: 9 DOZEN
1 1/2 cups butter, softened
1 cup sugar
1 egg
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons baking cocoa
Melted chocolate and chocolate jimmies, optional
1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well.
2. Divide dough in half; add cocoa to one portion and mix well. Divide each portion into six pieces; shape each into a 5-in. log. Place a chocolate log and vanilla log together, pressing to form another log.
3. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.
4. If desired, dip each cookie halfway into melted chocolate, allowing excess to drip off. Place on waxed paper; sprinkle with jimmies. Let stand until set.