CHOCOLATE RASPBERRY SPRITZ TEDDY BEARS
Yields: approximately 12 dozen cookies
- 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
- 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 raspberry extract 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 using teddy bear disk onto an un-greased cookie sheet.
- Add heart sprinkles 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.
Recipe by Bake Love Give at https://bakelovegive.com/chocolate-raspberry-spritz-teddy-bears/
3.2.2265