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.
RESOURCES
Black Onyx Cocoa Powder available via the Savory Spice Shop
GADGETS
OXO Good Grips Cookie Press
OXO Autumn Disk Set (unfortunately not compatible with Mirro Copper Press)
