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For as far back as I can remember, spritz cookies have been part of my family’s holiday baking.
Every year, Mama got out her Mirro cookie press to make a batch of the delicious, buttery Christmas cookies. My sister, Susan, and I enjoyed choosing different cookie discs and food dyes to make our cookies festive.
My daughter loves spritz cookies, too, and requests them every year. Anna and I use a cookie press as well, and usually make Christmas trees and a design that resembles a poinsettia for our cookies. We add a few festive sprinkles to decorate them before they go in the oven.
Although I have made spritz cookies for decades, I don’t remember making a chocolate version, until this year. Once I saw the recipe mentioned on Facebook, I decided I must make them!
After looking at a number of recipes, I choose one on the Hershey’s Kitchens website. The note mentions that the recipe has appeared in numerous Hershey’s cookbooks over the years.
It didn’t take long to mix up these cookies, and soon I had a row of brown Christmas trees adorned with decorating sugar ready to go in the oven.
It only takes about 6 to 7 minutes for these cookies to bake and even less time for your kitchen to smell like a chocolate fudge shop!
I ate one (maybe more) while they were still warm and was so pleased. The cookies have a nice chocolate and butter flavor and a wonderful texture. They are tender and a little chewy. Mine stayed nice and soft for several days.
If you’d like to do something a little different, you can drizzle melted chocolate on your cookies or dip half the cookie in chocolate. I was happy with these cookies decorated with red, green and crystal sprinkles!
And although we both loved the chocolate version, Anna has already told me she wants our traditional version for Christmas.
Lisa Boykin Batts writes a weekly food column. You can reach her at firstname.lastname@example.org.