Chocolate Spritz

Chocolate spritz cookies with holiday sprinkles will add variety to any cookie tray with a minimum of effort.


3 to 4 dozen


2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1 cup granulated (white) sugar
1 large egg
2 tablespoons milk
2 squares (2 ounces) unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract


Preheat oven to 375°F (191°C). Sift flour and salt together. Set aside.

In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat in egg and milk. Stir in melted chocolate. Gradually blend in flour and salt.

Place design plate on press and fill. Form cookies on ungreased baking sheets, 1 inch apart.

Bake for 8 to 10 minutes, or until set and lightly brown. Remove from oven and cool for 1 minute. Remove cookies from baking sheet and place on cooling rack until cool.


Use scottie design plate. Place dragees--better known as "those little silver balls"--for the eyes before baking.

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