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Holiday desserts & cookies

Mocha Spritz Cookies
Ingredients
A little espresso powder and a dip in chocolate elevates simple spritz cookies. If you don't have a cookie press, you can roll the dough into rounds.
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
1 large egg
2 tsp. vanilla extract
1 tsp. espresso powder
2 cups all-purpose flour
1/2 tsp. salt
1 cup semisweet chocolate chips
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Mocha Spritz Cookies

Mocha Spritz Cookies

Mocha Spritz Cookies
  • Servings:Makes 76
  • Prep Time:15 minutes
  • Cook Time:45 minutes
directions
Preheat oven to 350 degrees F. Line 2 or 3 baking sheets with parchment. In a large bowl, with a hand mixer or stand mixer, beat butter and sugar on medium-high until smooth and fluffy, 2 to 3 minutes, scraping bowl as needed. Add egg, vanilla and espresso powder. Beat until combined, 1 minute.
Reduce mixer speed to low. Add flour and salt. Beat until incorporated, 1 to 2 minutes. Set up a cookie press with a decorative plate and transfer dough to cookie press. (If you don't have a cookie press, use a leveled tablespoon to scoop rounds onto baking sheets.) Press cookies out onto prepared baking sheets at least 1" apart.
Bake cookies until edges are very lightly brown, 7 to 9 minutes. Let cool on baking sheets 5 minutes, then transfer cookies to a wire rack to cool completely. To a microwave-safe bowl, add chocolate. Microwave until melted, 1 to 2 minutes, in 30-second intervals, stirring between intervals. Dip half of cookies in melted chocolate. Place dipped cookies on a parchment-lined baking sheet. Let set 15 minutes. Store in an airtight container at room temperature for up to 5 days.
Source: Hannaford fresh Magazine, December 2024
 
 
 
 
 
 
 
 
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