Last week I spent most days in the kitchen baking! I made over 500 cookies and had so much fun! Today’s recipe is my new cookie creation for the holidays! There are always a ton of regular spritz cookies made with almond extract baked each year in my holiday kitchen! This year I made those traditional ones but I also wanted something different. I decided on chocolate and raspberry flavors since they pair so well together! I found the chocolate spritz recipe online from Hershey.com. I found chocolate sugar sprinkles from King Arthur Flour company online and I purchased a raspberry jam. I made the spritz cookies, placed a sugar pearl at the top then sprinkled with the chocolate sugar, baked and allowed to cool completely. Then I put about 1/4 cup jam in the microwave for a few seconds, stirred then iced the cookies and placed another cookie on top. Super simple! They have been a big hit and mmmm they smell so delish! ENJOY!
Debbi K.
Chocolate Spritz Cookies with Raspberry Jam
Debbi K.
Ingredients
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1/3 cup HERSHEY’S Cocoa
• 1/2 teaspoon salt
• Chocolate sugar from King Arthur flour
• Raspberry jam, heat slightly to make spreading easier
Directions
1. Heat oven to 350°F.
2. Beat butter, granulated sugar, egg and vanilla until light and fluffy in large bowl. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.
3. Fill cookie press with dough. Press dough onto cool, ungreased cookie sheet. Decorate with a pearl for the topper and sprinkle with chocolate sugar.
4. Bake 7 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. Spread jam on one side of cookie, top with another cookie.
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