Two-Toned Spritz Cookies

Two-Toned Spritz Cookies

Two-Toned Spritz Cookies


Makes about 4 dozen cookies


1 square (1 ounce) unsweetened chocolate, coarsely chopped
1 cup (2 sticks) butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1/4 teaspoon salt


  1. 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.
  2. 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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