Saturday, December 24, 2011

Chocolate Spritz Cookies

Super quick and fun, and amazing to practice your piping skills with!

Chocolate Spritz Cookies
  • 6 oz powdered sugar
  • 1 stick(4 oz) butter, softened
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 pinch kosher salt
  • 6 oz flour
  • 2 oz dark cocoa powder
  • 1 Tbsp cornstarch
  • 1 tsp baking powder
  • White chocolate A/N
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Prepare a piping bag with a large star tip.

Using the paddle attachment on your Kitchen Aid/electric mixer, whip the butter until fluffy and a light lemon color. Stop the beater and add in the powdered sugar. Begin the beater on slow(so as not to make a huge mess) and then gradually work up to a high whipping speed to really incorporate the air.

Add in the eggs one at a time, mixing for at least 1 minute after each egg to ensure that it is mixed in thoroughly. Add the vanilla and the salt; beat well, scraping down the sides with a spatula as needed.

Sift in the cocoa powder, flour, cornstarch and baking powder to the wet ingredients. Beat together slowly and then quickly to mix well, scraping down the sides as needed. Load the batter into the piping bag and pipe rosettes onto the baking sheet. Let the cookies air dry for 10 - 15 minutes at least. (Ideally, you want to do this for an hour.)

Using a microplane, grate white chocolate over the cookies like snowflakes. Bake the cookies for 8 - 10 minutes. While the cookies are still hot, grate more white chocolate over the cookies to let them melt on like freshly fallen snow. Leave them on a plate for Santa, along with some carrots for the reindeer; they have feelings too.