Chocolatedippedspritzcookies Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine dry ingredients; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave, melt chocolate; stir until smooth. Spread over bottom of half of the cookies; top with remaining cookies.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, 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 fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to medium low; beat in the flour mixture in 2 batches until combined.
• Transfer the batter to a resealable plastic bag and snip the corner to create a 1/2-inch opening. Pipe the batter into 1/2-by-3-inch strips, about 2 inches apart, on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden around the edges, about 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Line a baking sheet with parchment. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Dip the cookies halfway in the chocolate, letting the excess drip off, then place on the prepared baking sheet. Refrigerate until the chocolate just sets, 10 to 15 minutes.

Steps:

• Place the chocolate chips in a medium heat-safe bowl. Place the bowl over a saucepan with 1 inch of water in the bottom and heat over medium heat. Stir constantly with a rubber spatula until the chocolate is completely melted and smooth. Stir in the oil and remove from the heat.
• Line a baking sheet with parchment paper. Dip each chip halfway into the chocolate coating, allowing the excess to drip off back into the bowl. Place the coated chip on the parchment-lined tray and continue with the remaining chips. Garnish with the sprinkles or salt of your choice. Refrigerate the chips until the chocolate is set, about 15 minutes. Serve, or store in the refrigerator for up to 3 days before serving.

Steps:

• Cream butter and sugar, add flour and vanilla.
• Pinch of 1/2" balls of dough, roll in sugar and place on cookie sheet.
• Use the tines of a fork to flatten cookies.
• Bake at 350°F for 12-15 minutes.
• Remove from baking sheet, cool 10-15 minutes.
• Dip half of each cookie into melted chocolate.
• Chill to set chocolate.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
• Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.

Steps:

• In a large bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in almonds and chocolate chips. Cover and refrigerate for 2 hours. Divide dough in half. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 3 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool., Dip half of the cookies in white coating; allow excess to drip off. Place on waxed paper. Repeat with remaining cookies in dark chocolate coating. , Place milk chocolate coating in a resealable plastic bag; cut a small hole in one corner of the bag. Pipe designs on cookies. Let stand for 30 minutes or until set.

Steps:

• Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl.
• In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy. Beat in the eggs and vanilla, then slowly add the dry ingredients. Form the dough into a long 2-inch thick log on parchment paper and roll tightly. Freeze for at least 4 hours to overnight.
• Arrange racks in the middle of the oven. Preheat the oven to 375 degrees F.
• Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart. Bake for 12 to 15 minutes. Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack. Let cool completely before glazing.
• Melt the chocolate and butter in a small glass bowl over a pot of simmering water. Whisk together until smooth and glossy. Remove from the heat and whisk in corn syrup and vanilla extract until smooth.
• Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray. Allow the cookies to set for 40 minutes before serving.

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.

Steps:

• Cream butter and sugar in mixing bowl.
• Beat in egg and vanilla.
• Combine flour, salt and baking soda, gradually add to creamed mixture.
• Using a cookie press, press dough onto ungreased cookie sheet.
• Bake at 375° for 7-9 minutes.
• Original recipe says not to let brown but I prefer it when the edges are slightly brown, it makes the bottoms nice and crispy.
• Remove to cooling rack and let cool completely.
• Melt confectionary coating and dip each cookie half way and sprinkle with finely ground nuts or sprinkles.
• I usually do half semi sweet chocolate and half white chocolate and sprinkle with holiday colored non periels.
• Let harden on wax paper.

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in egg, orange juice and zest. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well., Using a cookie press fitted with a bar disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 3-in. lengths (no need to separate them)., Bake 8-10 minutes or until set (do not brown). Re-cut cookies if necessary. Remove from pans to wire racks to cool completely., Place walnuts in a shallow bowl. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.

Steps:

• Preheat oven to 350°F In a medium bowl, stir together flour, cocoa powder, baking powder, and salt. Set aside.
• Combine the 2 cups chocolate pieces and 2 tablespoons of the butter. Cook and stir over low heat until melted. Set aside to cool slightly.
• Beat remaining butter on medium speed 30 seconds. Beat in brown sugar. Beat in eggs, one at a time, scraping bowl after each addition. Beat in melted chocolate mixture and vanilla. Beat in flour mixture on low speed. Stir in 1 cup semisweet chocolate pieces.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheet. Bake in preheated oven 8 to 10 minutes or until edges are firm and surface is lightly cracked. Let sit 10 minutes and transfer to wire rack; finish cooling. Dip each cookie one-third to halfway into chocolate ganache. Place on wire rack until ganache is set.
• Chocolate Ganache: In saucepan, combine whipping cream, 1 tablespoon butter, and granulated sugar. Bring just to boiling, stirring to dissolve sugar. Remove from heat. Place remaining semisweet chocolate pieces in bowl. Pour hot cream mixture over chocolate; let stand for 5 minutes. Stir until smooth. Cool to room temperature.

Steps:

• Make Cookies:
• Heat oven to 350°F with rack in middle.
• Make Buttery Sugar Cookie dough as directed, with the following exceptions:
• Eliminate the egg.
• Substitute 1 cup confectioners' sugar for the granulated sugar and substitute 3/4 teaspoon almond extract for the 1 teaspoon vanilla extract.
• Pack the cylinder of the press with some of the dough. Proceed according to the cookie press instructions. Pipe the dough in 3-inch-long strips onto a large ungreased baking sheet, spacing them 1 inch apart. Use a paring knife to cut the dough free from the cookie press.
• Freeze or chill the cookies on the baking sheet until firm.
• Bake until edges are pale golden, 7 to 10 minutes. Cool on sheets 2 minutes, then transfer cookies with a metal spatula to racks to cool.
• Continue to pipe, chill, and bake more spritz washboards in batches with remaining dough (pipe and chill on second sheet while first sheet is baking; cool baking sheets between batches and use fresh parchment paper).
• Decorate Cookies:
• Melt chocolate (see Cooks' Notes) in a deep metal bowl set over a pan of barely simmering water, stirring occasionally until smooth. Remove bowl from the pan. Use a folded towel to tilt the bowl slightly, so that the melted chocolate is deep enough for dipping the cookies.
• Put pistachios in a shallow bowl.
• Set cooling racks on baking sheets.
• Dip cookies, one at a time, in chocolate so that it coats about half the cookie on the diagonal, then scrape off the excess chocolate from the bottom of the cookie against the rim of the bowl.
• Sprinkle the chocolate with some pistachios and arrange the cookies on the racks.
• Let cookies stand at room temperature until the chocolate has set, about 1 hour.

Steps:

• In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Remove to wire racks to cool., In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies., In a microwave, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set.

Steps:

• Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the oven to 375°F/190°C.
• Spread the almonds evenly on a baking sheet and bake for about 5 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
• In a medium bowl, whisk together the flour, cornstarch, and salt.
• Food processor method: In a food processor, process the almonds and sugar until fairly fine. Cut the butter into several pieces and add it with the motor running. Process until smooth and creamy. Add the egg, vanilla, and almond extract and process until incorporated. Scrape down the sides of the bowl. Add the flour mixture and pulse in just until blended. Stand Mixer Method: Use a nut grater to grate the almonds powder fine and then whisk them into the flour mixture. In the bowl of a stand mixer fitted with the flat beater, on medium speed, beat the sugar and butter until fluffy. Scrape down the sides of the bowl. Add the egg, vanilla, and almond extract and beat for 30 seconds, or until incorporated. Scrape down the sides of the bowl. On low speed, gradually add the flour mixture and mix until incorporated.
• Scrape the mixture onto a sheet of plastic wrap and use the outside of the plastic wrap to knead together the dough until it is completely even and soft enough to pipe smoothly.
• Scoop the dough into the pastry bag (or spoon some of the dough into the cookie press and cover the remaining dough). Pipe 7 rosettes or 14 stars about 13⁄4 inches in diameter onto the cookie sheet, no less than 1 inch apart.
• To get the best possible shape for the rosettes, use your fingers to smooth the ends of the rosettes after piping. For the stars, hold the bag in a vertical position (straight up and down) with the toothed edge of the tube just slightly above the cookie sheet. Squeeze the bag firmly without moving it until the shape is as wide as desired, just at the point when the lines in the dough are on the verge of curving. Stop squeezing the tube and push the tube down slightly. Lift the tube straight up and away. Decorate with the glacéed cherries set in the centers, and/or top with sugar sprinkles or dragées.
• Bake for 5 minutes. For even baking, rotate the cookie sheet halfway around. Continue baking for 5 to 7 minutes, or until pale gold.
• Set the cookie sheet on a wire rack and use a pancake turner to lift the cookies onto another wire rack. Cool completely.
• While each batch of cookies is baking, shape the dough for the next batch. Store in an airtight container at room temperature for 1 month, or refrigerated or frozen for 6 months.

Steps:

• Sift flour, cocoa and salt in bowl.
• Beat together butter and sugar in large bowl until smooth and creamy.
• Beat in yolk.
• On low speed, beat in flour mixture until well combined.
• Cover; refrigerate 10 minutes.
• Heat oven to 375ºF.
• Grease several baking sheets.
• Spoon some of dough into cookie press fitted with plate-tip of your choice.
• Keep remaining dough refrigerated.
• Onto prepared baking sheet, press dough onto cookie sheet 1 inch apart.
• NOTE:.
• Cookies can be decorated before baking.
• Bake for 5 to 7 minutes or until firm. Remove from oven.
• With pancake turner, immediately remove cookies from baking sheet to wire racks to cool
• Continue with remaining dough, pressing out and baking.
• Line clean baking sheet with waxed paper.
• Heat chocolate and oil in small saucepan over low heat, until melted.
• Dip ends of each cookie in chocolate, drizzle chocolate mix over cookies, or decorate in any fashion desired.