Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Cocoa Spritz Cookies
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- Level: Easy
- Total: 2 hr
- Prep: 1 hr 40 min
- Cook: 20 min
- Yield: about 90 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 90 servings
- Calories
- 34
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 6 mg
- Sodium
- 10 mg
- Level: Easy
- Total: 2 hr
- Prep: 1 hr 40 min
- Cook: 20 min
- Yield: about 90 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 90 servings
- Calories
- 34
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 0 g
- Cholesterol
- 6 mg
- Sodium
- 10 mg
Ingredients
Directions
- Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Whisk the flour, cocoa powder, baking powder, salt and cloves in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until just incorporated.
- Fill a cookie press with the dough according to the manufacturer's instructions. Press cookies about 1 inch apart onto 2 baking sheets. Decorate with sanding sugar.
- Bake, switching the pans halfway through, until the cookies are set, 15 to 20 minutes. Let cool 3 minutes on the baking sheets, then loosen with a thin spatula and let cool completely on the baking sheet.
