Chocolate Cream Spritz Cookies
Recipe from Midwest Living
Mascarpone cheese makes these shaped cookies extra rich tasting. If you can't find it, use cream cheese instead.
Yield: 84 cookies
Prep Time: 25 mins
see savings1 1/2 cupsbutter, softened
see savings1/2 8 ounce tubmascarpone cheese or 1/2 of an 8-ounce package cream cheese, softened
see savings1/2 cupgranulated sugar
see savings1/2 cuppacked brown sugar
see savings1/4 cupunsweetened Dutch-process cocoa powder or unsweetened cocoa powder
see savings1 teaspoonbaking powder
see savings2egg yolks or 1 egg
see savings1 teaspoonvanilla
see savings3 1/4 cupsall-purpose flour
see savings3/4 cupsemisweet chocolate pieces (optional)
see savings1 tablespoonshortening (optional)
see savingsCrushed peppermint candies (optional)
Beat in egg yolks and vanilla. Add flour gradually, beating after each addition until well mixed. Beat in as much of the flour as you can with mixer. Using a wooden spoon, stir in any remaining flour.
Force dough through a cookie press onto an ungreased cookie sheet. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are firm. Transfer to a wire rack. Cool cookies on wire rack. Makes about 84 cookies.
If you like, in heavy saucepan, combine chocolate pieces and shortening; melt over medium-low heat. Dip part of cooled cookies into chocolate. Sprinkle with candies.
Cool cookies completely. The cookies keep in an airtight container at room temperature for up to 3 days. In a freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month.
Per Serving: cal. (kcal) 65, Fat, total (g) 4, chol. (mg) 16, sat. fat (g) 2, carb. (g) 6, Monosaturated fat (g) 2, sugar (g) 3, pro. (g) 1, vit. A (IU) 97, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Folate (µg) 8, sodium (mg) 29, Potassium (mg) 11, calcium (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet