spooky spider chocolate spritz cookies
Black Onyx Cocoa Powder gives these spooky spider Chocolate Spritz Cookies a dark brown hue and deep chocolate flavor.
I am clearly having way too much fun with my new OXO Cookie Press and Autumn Disk Set. In all the years that I have owned my copper Mirro press, I had never made anything other than our standard almond cookie for Christmas trees and the occasional donkey. Last week I made Chocolate Spritz Cookies so that I could try out the spider and spider web disks. Like all spritz recipes, these cookies are subtly sweet and extremely addictive. The Black Onyx Cocoa Powder gave these cookies a rich, Oreo-like flavor and colored jimmies and sanding sugar decorations gave them just a pop of added sweetness and color.
- 1½ cups (3 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 Tablespoon pure vanilla extract
- 2 large eggs, room temperature
- 3½ cups all-purpose flour
- ½ cup black onyx cocoa powder
- Assorted sprinkles or jimmies for decorating, optional
- Preheat oven to 375 degrees Fahrenheit.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and salt until light and fluffy.
- Add vanilla and eggs, one at a time, and beat until smooth.
- Gradually add flour and cocoa ½ cup at a time, mixing until a soft dough is formed.
- Fill cookie press with dough and spritz desired shapes onto an un-greased cookie sheet.
- If decorating, add sprinkles and jimmies prior to baking.
- Bake for 8-10 minutes until edges are slightly darker and set.
- Allow to cool slightly and then transfer to a wire rack to cool completely before storing in an airtight container for up to one week.
Black Onyx Cocoa Powder available via the Savory Spice Shop