Chocolate Spritz Trees Recipe

Chocolate Spritz Trees Recipe
Chocolate Spritz Trees Recipe photo by Taste of Home
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Chocolate Spritz Trees Recipe

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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
MAKES:
96 servings
TOTAL TIME:
Prep: 40 min. Bake: 10 min./batch + cooling
MAKES:
96 servings
TOTAL TIME:
Prep: 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 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.
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.
Originally published as Chocolate Spritz Trees in Taste of Home October/November 2012, pIPAD

Nutritional Facts

1 each: 67 calories, 3g fat (2g saturated fat), 14mg cholesterol, 38mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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 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
  1. 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.
  2. 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.
  3. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool completely.
  4. 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.
Originally published as Chocolate Spritz Trees in Taste of Home October/November 2012, pIPAD

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