Chocolate-Espresso Spritz

These aren't your classic spritz cookies. Be sure to pick a fun shape for these special Christmas spritz cookies.

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4.5 by 3 people

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  • Makes: 140 servings
  • Serving Size: 1 cookie
  • Makes: 140 cookies
  • Prep: 40 mins
  • Bake: 6 mins 375°F per batch

Chocolate-Espresso Spritz

Directions

  1. Preheat oven to 375 degrees F. In a large bowl beat butter and cream cheese with a mixer on medium to high 30 seconds. Add sugar, cocoa powder, baking powder, and espresso powder. Beat on medium until combined, scraping bowl as needed. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.
  2. Force unchilled dough through a cookie press onto ungreased cookie sheets. Bake 6 minutes or until edges are firm. Remove; cool on wire racks. Pipe melted chocolate onto tops of cookies. Sprinkle with chopped espresso beans.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Chocolate-Espresso Spritz)

  • Per serving:
  • 45 kcal ,
  • 3 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 7 mg chol. ,
  • 23 mg sodium ,
  • 5 g carb. ,
  • 0 g fiber ,
  • 2 g sugar ,
  • 1 g pro.
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Reviews (1)

3 Ratings
451 Days Ago
Piped chocolate with sprinkles??? I don't see anything like that in the picture. When you have a picture with a recipe, they really should match.

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