Chocolate-Peppermint Spritz
- Level: Easy
- Yield: About 90 spritz cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 90 servings
- Calories
- 42
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 0
- Cholesterol
- 8
- Sodium
- 5
- Total: 2 hr
- Active: 50 min
Ingredients
For the Cookies:
2 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking powder
Pinch of salt
1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature
2/3cup sugar
1 1/2 teaspoons pure vanilla extract
1 large egg
For the Icing:
4 ounces semisweet chocolate, chopped
2 tablespoons heavy cream
1 tablespoon unsalted butter
1/4 teaspoon peppermint extract
Crushed candy canes, for decorating
Directions
- Make the cookies: Preheat the oven to 325˚. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the vanilla and egg until just combined. Reduce the mixer speed to medium low and beat in the flour mixture until just combined.
- Fit a cookie press with a wreath disk; fill with the dough according to the manufacturer’s instructions. Press cookies 1 inch apart onto 2 unlined baking sheets.
- Bake the cookies, 1 pan at a time, until crisp and set around the edges, 18 to 22 minutes. Immediately remove the cookies to a rack using an offset spatula and let cool completely. Repeat with the remaining cookies.
- Once the cookies have cooled, make the icing: Combine the chocolate, heavy cream and butter in a medium heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until melted and smooth, 2 to 4 minutes. Remove the bowl from the pan and stir in the peppermint extract; let cool 5 minutes.
- Transfer the icing to a resealable plastic bag, snip off a corner and drizzle over the cookies. Immediately sprinkle with crushed candy canes. Let set, about 30 minutes.