Chocolate & Vanilla Spritz Recipe

2.5 2 2
Chocolate & Vanilla Spritz Recipe
Chocolate & Vanilla Spritz Recipe photo by Taste of Home
Publisher Photo

Chocolate & Vanilla Spritz Recipe

Read Reviews
2.5 2 2
Publisher Photo
These tender treats are so cute and have a great buttery flavor. The dough is easy to work with and the cookies bake up beautifully every time.—Mary Beth Jung, Hendersonville, North Carolina
MAKES:
108 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min./batch + cooling
MAKES:
108 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min./batch + cooling

Ingredients

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons baking cocoa
  • Melted chocolate and chocolate jimmies, optional

Directions

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well.
Divide dough in half; add cocoa to one portion and mix well. Divide each portion into six pieces; shape each into a 5-in. log. Place a chocolate log and vanilla log together, pressing to form another log.
Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.
If desired, dip each cookie halfway into melted chocolate, allowing excess to drip off. Place on waxed paper; sprinkle with jimmies. Let stand until set. Yield: 9 dozen.
Originally published as Chocolate & Vanilla Spritz in Taste of Home Christmas Annual Annual 2009, p118

Nutritional Facts

1 each: 46 calories, 3g fat (2g saturated fat), 9mg cholesterol, 22mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 large egg
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons baking cocoa
  • Melted chocolate and chocolate jimmies, optional
  1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and extracts. Combine flour and baking powder; gradually add to creamed mixture and mix well.
  2. Divide dough in half; add cocoa to one portion and mix well. Divide each portion into six pieces; shape each into a 5-in. log. Place a chocolate log and vanilla log together, pressing to form another log.
  3. Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool.
  4. If desired, dip each cookie halfway into melted chocolate, allowing excess to drip off. Place on waxed paper; sprinkle with jimmies. Let stand until set. Yield: 9 dozen.
Originally published as Chocolate & Vanilla Spritz in Taste of Home Christmas Annual Annual 2009, p118

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Reviews forChocolate & Vanilla Spritz

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MY REVIEW
efwynne User ID: 4092460 182984
Reviewed Dec. 1, 2013

"I was so disappointed in this recipe..my daughter and I wanted to try some cookie recipes for Christmas, so we picked this one. The taste was bland and they were very dry."

MY REVIEW
N.Camp User ID: 5463765 126093
Reviewed Oct. 20, 2011

"These are a very tender cookie. The only issue I have, it only made half as many as noted. It made 52, using the same disc, and following the recipe exactly. A very tasty cookie with the almond extrac in it. :-D Will make again."

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