A couple of ladies at work both made the comment that these cookies taste like Christmas. They taste very good, I'm not quite sure what Christmas tastes like, rather I think they invoke a memory of eating cookies at Christmas. I can't guarantee that you'll get the same reaction, but they will like them. This recipe came with the Kuhn Rikon cookie press I wrote about earlier. The recipe must be followed quite closely, in order to make the dough pliable enough to be able to easily load into the tube, stiff enough to be able to be extruded and hold the shape of the cookie, and sticky enough to stick to the baking sheet. The baking sheet too must be clean, cold and not non-stick coated. Fortunately, I have these professional steel baking sheets that work quite well.Chocolate Spritz Cookies
adapted from a recipe by Kuhn Rikon
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
2 Tbsp of milk (or water)
2-1/2 tsp vanilla extract
1/2 tsp salt
1/4 cup unsweetened cocoa powder
2-1/2 cups all-purpose flour, sifted
Preheat oven to 375F.
Whisk together the flour and sifted cocoa.
Cream butter and sugar until light and fluffy, on medium speed on mixer.
Beat in the egg, milk, vanilla extract and salt until combined. Stir in cocoa flour mixture by hand or using low speed on mixer, until well combined.
Pack the dough into cookie press. Fit with the desired disk design. Press the dough out onto ungreased baking sheets spacing the cookies 1 inch apart.
Bake until lightly golden, about 10-12 minutes. Leave on baking sheet to cool for a few minutes, then transfer to wire rack to cool completely.
Store in airtight container at room temperature for up to 4 days.
Makes about 8 dozen cookies, depending on size.