Chocolate Espresso Spritz Cookies
5 from 1 vote
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Chocolate Espresso Spritz Cookies

Adapted from Food.com
Makes 100 cookies (50 sandwich cookies)
Author Wendy Sondov themondaybox.com

Ingredients

  • 2 ounces unsweetened baking chocolate melted
  • 2 ¼ cups all-purpose flour
  • 1 tablespoon cocoa
  • 1 tablespoon espresso powder
  • 1 cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • FOR DECORATING:
  • 1 ½ - 2 cups melting chocolate white or dark ( I use Chocoley.com Bada Bing Bada Boom chocolate)
  • Sprinkles

Directions

  1. Preheat oven to 400° F.
  2. In a medium bowl, whisk together the flour, cocoa, and espresso powder. Set aside.
  3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy.
  4. Add the egg and vanilla. Mix to combine.
  5. Beat in the melted chocolate.
  6. Gradually add the flour mixture. Mixing just until incorporated.
  7. Fill a cookie press, fitted with the desired design disc, with the dough.
  8. Press out the cookies 1 inch apart, onto an unlined cookie sheet.
  9. Bake for about 7 minutes or until set.
  10. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. TO DECORATE:
  12. Melt chocolate for decorating.
  13. Sandwich pairs of cookies, bottoms together, with melted chocolate spread or piped between the cookies.
  14. Place left over melted chocolate into a small ziplock bag with a small bit of a bottom corner cut off.
  15. Drizzle or dot the top of one cookie with melted chocolate. Immediately add sprinkles.
  16. Stored in an airtight container at room temperature, Chocolate Espresso Spritz Cookies stay fresh for at least 2 weeks.

Packing Tips

For shipping, sandwiching the spritz cookies adds sturdiness as well as deliciousness to the cookies. Store with wax paper between layers in a plastic storage container. Use crinkled wax paper at the top to ensure no movement within the container during shipping. Cookies decorated with chocolate should only be mailed to and from cool weather locations. For warm weather shipping, spritz cookies can be decorated by sprinkling with nonpareils before baking.