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Chocolate & Vanilla Spritz

 Chocolate & Vanilla Spritz
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
108 ServingsPrep: 40 min. Bake: 10 min./batch + cooling


  • 1-1/2 cups butter, softened
  • 1 cup sugar
  • 1 egg
  • 2 tablespoons 2% milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons baking cocoa
  • Melted chocolate and chocolate jimmies, optional


  • 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

2 of 2

Chocolate & Vanilla Spritz (continued)

Directions (continued)

  • excess to drip off. Place on waxed paper; sprinkle with jimmies. Let
  • stand until set. Yield: 9 dozen.
Nutritional Facts: 1 cookie (calculated without optional toppings) equals 46 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 22 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.