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Chocolate-Dipped Spritz

 Chocolate-Dipped Spritz
Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. —Nancy Ross, Alvordton, Ohio
36 ServingsPrep: 25 min. Bake: 10 min./batch + cooling


  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 11 ounces dark, white or milk chocolate candy coating, coarsely chopped
  • Crushed peppermint candies


  • 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. Yield: about 6 dozen.
Editor's Note: Confectionary coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to

2 of 2

Chocolate-Dipped Spritz (continued)

Editor's Note: 1-1/2 pounds.
Nutritional Facts: 1 serving (2 each) equals 136 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 89 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.