Two-Toned Spritz Cookies the Editors of Publications International, Ltd.
Two-Toned Spritz Cookies
Makes about 4 dozen cookies
|1||square (1 ounce) unsweetened chocolate, coarsely chopped|
|1||cup (2 sticks) butter, softened|
|2-1/4||cups all-purpose flour|
- Melt chocolate in small heavy saucepan over low heat, stirring constantly; set aside. Beat butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour and salt in medium bowl; gradually add to butter mixture. Reserve 2 cups dough. Beat chocolate into remaining dough until smooth. Cover both doughs and refrigerate about 20 minutes or until firm enough to handle.
- Preheat oven to 400°F. Roll out vanilla dough between two sheets of waxed paper to 1/2-inch thickness. Cut into 5X4-inch rectangles. Place chocolate dough on sheet of waxed paper. Using waxed paper to hold dough, roll back and forth to form log. about 1 inch in diameter. Cut into 5-inch-long logs. Place chocolate log in center of vanilla rectangle. Wrap vanilla dough around log and fit into cookie press fitted with star disc. Press dough onto ungreased cookie sheets 1-1/2 inches apart. Repeat with remaining vanilla rectangles and chocolate logs. Bake about 10 minutes or until just set. Remove cookies to wire racks; cool completely.
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