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Chocolate Spritz Cookies
21/2 cups all-purpose flour
2/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
11/4 cups (21/2 sticks) butter, softened
1 cup granulated sugar
2/3 cup firmly-packed brown sugar
2 eggs
1 teaspoon Wilton Pure Vanilla Extract
Peanut Butter
Spritz Cookies
1/2 cup vegetable shortening
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
1 egg
1/2 teaspoon Wilton Pure Vanilla Extract
11/2 cups all-purpose flour
Preheat oven to 375°F. In medium bowl, combine flour, cocoa, baking soda and salt. In
large bowl, beat butter and sugars at medium high speed until light and fluffy. Add
eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture one
cup at a time; beat well. Fill cookie press with dough and fit with desired disks; press
cookies onto ungreased cookie sheet.
Bake 10-12 minutes or until edges are slightly browned. Cool 2 minutes on cookie sheet;
remove to cooling grid and cool completely.
Makes 5 dozen cookies.
Preheat oven to 375°F. In large bowl, beat shortening and peanut butter until light and
fluffy. Gradually add sugars; mix well. Add egg, beating until smooth. Add vanilla and
flour; mix until combined. Place dough into Cookie Master and using desired disks press
cookies onto ungreased cookie sheet.
Bake 6-8 minutes or until lightly browned around the edges. Cool 2 minutes on cookie
sheet; remove to cooling grid and cool completely.
Makes about 3 dozen cookies.
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