CHOCOLATE RASPBERRY SPRITZ TEDDY BEARS
Yields: approximately 12 dozen cookies
 
INGREDIENTS
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon raspberry extract
  • 2 large eggs, room temperature
  • 3½ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • Heart sprinkles for decorating
PREPARATION
  1. Preheat oven to 375 degrees Fahrenheit.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and salt until light and fluffy.
  3. Add raspberry extract and eggs, one at a time, and beat until smooth.
  4. Gradually add flour and cocoa ½ cup at a time, mixing until a soft dough is formed.
  5. Fill cookie press with dough and spritz using teddy bear disk onto an un-greased cookie sheet.
  6. Add heart sprinkles prior to baking.
  7. Bake for 8-10 minutes until edges are slightly darker and set.
  8. 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.
Recipe by Bake Love Give at http://bakelovegive.com/chocolate-raspberry-spritz-teddy-bears/