Chocolate spritz cookies PDF Print E-mail

Chocolate Spritz Cookies

1 cup butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/4 cups flour
1/3 cup Hershey?s? Cocoa
1/2 teaspoon salt

Preheat oven to 350 degrees F.

Cream butter and sugar in large mixing bowl until light and fluffy. Beat in egg and vanilla extract. Combine flour, cocoa and salt. Gradually add to butter mixture; mix well.

Fill cookie press. Use attachments to form cookie designs 1 inch apart on unbuttered cookie sheets. Bake 5 to 7 minutes or just until set. Transfer cookies to wire rack; cool completely.

Makes 4 1/2 dozen.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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