Holiday Mocha Spritz

Total Time

Prep: 35 min. Bake: 10 min./batch

Makes

about 10 dozen

Updated: Mar. 02, 2023
When I began to use my spritz press, this was the first flavor combination I tried. It took a few attempts to get the hang of it, but now I'm playing with a new dough and disk every time I make them. I plan on making several batches throughout the year. —Shelly L. Bevington, Hermiston, Oregon
Holiday Mocha Spritz Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups unsalted butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/3 cup dark baking cocoa or baking cocoa
  • 2 teaspoons instant espresso powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup orange juice
  • Colored nonpareils, optional

Directions

  1. Preheat oven to 375°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Combine egg, instant coffee and vanilla; beat into creamed mixture. In another bowl, whisk flour, cocoa, espresso powder, baking powder, salt and nutmeg; add to creamed mixture alternately with orange juice, beating well after each addition.
  2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with nonpareils. Bake until set, 8-10 minutes (do not brown). Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 42 calories, 2g fat (1g saturated fat), 8mg cholesterol, 15mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.