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Chocolate Spritz Trees

 Chocolate Spritz Trees
I like to decorate these tasty chocolate morsels with a bit of chocolate or vanilla icing. In a pinch, confectioners' sugar works, too! — Kathy Jesson, Sarasota, Florida
96 ServingsPrep: 40 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 2-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • Gold or yellow sugar pearls
  • ICING:
  • 1 cup confectioners' sugar
  • 3 tablespoons butter, softened
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon vanilla extract
  • 5 to 6 teaspoons 2% milk

Directions

  • In a large bowl, cream butter and sugars until light and fluffy. Beat
  • in the egg yolks, vanilla and water. In another bowl, mix the flour,
  • cocoa and salt; gradually beat into creamed mixture.
  • Using a cookie press fitted with a tree disk, press dough 1 in. apart
  • onto ungreased baking sheets. Decorate with sugar pearls, pressing
  • lightly to adhere.

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Chocolate Spritz Trees (continued)

Directions (continued)

  • Bake at 350° for 8-10 minutes or until set. Remove to wire racks
  • to cool completely.
  • For icing, in a small bowl, mix the confectioners' sugar, butter,
  • cocoa, vanilla and enough milk to reach desired consistency; drizzle
  • over cookies. Yield: 8 dozen.