Chocolate Spritz Cookies
- Butter, softenedWeight:3.5 ozVolume:1/2 cup
- Powdered sugarWeight:1.8 ozVolume:1/2 cup
- Egg yolkWeight:0.6 ozVolume:1 pc
- Wheat flourWeight:4.1 ozVolume:1 cup
- Cocoa powderWeight:0.4 ozVolume:2 tbsp
- SaltWeight:0.0 ozVolume:pinch
Allergens
- Gluten
- Eggs
- Milk
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
METHOD
Preparing the Oven
Preheat your oven to 210°C (400°F) and line a baking sheet with parchment paper.
Creaming
In a large mixing bowl, beat together 100 g of softened butter and 50 g of powdered sugar until light and fluffy.
Egg Yolk
Add the egg yolk and beat again.
Dry Ingredients
In a separate bowl, whisk together 115 g of flour, 10 g of cocoa powder and a pinch of salt. Sift the dry mixture.
Dough
Add the dry mixture to the wet mixture and mix until a soft cookie dough forms.
Piping
Transfer the dough into a piping bag with a pastry nozzle or a cookie press fitted with the decorative disc of your choice.
Baking
Pipe the dough onto the prepared baking sheet and bake in the preheated oven for 7–9 minutes.
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