Filled Chocolate Spritz Recipes

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CHOCOLATE-FILLED SPRITZ



Chocolate-Filled Spritz image

I found this delicious cookie recipe years ago. Over time, I decided to liven them up with a creamy chocolate filling.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3 dozen.

Number Of Ingredients 9

1 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon lemon or orange extract
2-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened chocolate, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine dry ingredients; gradually add to creamed mixture and mix well. , Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until set (do not brown). Remove to wire racks to cool. , In a microwave, melt chocolate; stir until smooth. Spread over bottom of half of the cookies; top with remaining cookies.

Nutrition Facts :

CHOCOLATE SPRITZ COOKIES RECIPE



Chocolate Spritz Cookies Recipe image

Chocolate Spritz cookies are easy to prepare from scratch and taste amazing! Make sure to get a cookie Press or a Piping bag with a nozzle to make these classic cookies.

Provided by Helene Dsouza

Categories     Dessert

Time 35m

Number Of Ingredients 7

7/8 cup Butter (soft)
3/4 cup Powdered Sugar
2 Teaspoons Vanilla Sugar (*see Notes)
2 Eggs
2 1/2 cups All Purpose Flour
1/2 cup Cocoa powder
molten chocolate, nuts, other deco (optional)

Steps:

  • In a bowl, first combine the soft Butter, powdered Sugar and Vanilla Sugar to a fluffy mixture.
  • Break the eggs into another bowl and just mix them roughly.
  • Pour them step by step, and not all at once, into the Buttery mixture and keep on stirring with the whisk or with your hand mixer on a slow number.
  • Now continue to add in the flour and Cocoa powder, and mix it to a smooth pastry.
  • Heat up your oven to 200 Celsius or 400 Fahrenheit.
  • Grab a piping bag, place the nozzle with the right opening into the bag and fill you bag with the pastry. Or use a Cookie Press and fill the dough into it. Keep a Baking Tray with baking paper ready.
  • Press out the the dough into different shapes onto the baking tray with the baking paper. Keep 2 cm space between the shapes. You can shape, crescents, rosettes, sticks, circles, drops, s-forms etc., that's up to you! You can even turn your piping bag while piping so the texture turns a bit, which gives a nice effect. If you want to add nuts or candied fruits onto rosettes, then just push a hazelnut or the fruits for example into the center before baking (I didn't do that this time).
  • (Sorry I couldn't make a picture of the dark batch, that's why I used the one from the white batch here)
  • Once finished and the tray is full, place it into the oven at 200 Celsius or 392 Fahrenheit for about 10 minutes.Keep an eye on your cookies, it's difficult to see if the cookies are getting burned when they are made with cocoa as they are dark in color.
  • Let them cool before you decorate them. If you just want to top them with powdered sugar, then roll them still warm in the powdered sugar. Add jam and make a sandwich with 2 cookies,...
  • ... or dip the ends into dark molten chocolate, or simply drop some chocolate on top. Just be creative and have fun while turning your cookies into beautiful treats for Christmas.
  • To make plain Spritz cookies without chocolate just follow the recipe and don't add the cocoa, that's it!

Nutrition Facts : ServingSize 27 g, Calories 79 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 39 mg, Sugar 2 g

FILLED CHOCOLATE SPRITZ



Filled Chocolate Spritz image

I like how the creamy mint filling peeks through between the layers of these sandwich cookies. A chocolate drizzle on top is a flavorful finishing touch.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 16

3/4 cup semisweet chocolate chips
1/4 cup butter, cubed
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/8 teaspoon baking soda
PEPPERMINT FILLING:
1/4 cup butter, softened
3/4 cup confectioners' sugar
1 tablespoon whole milk
1/2 teaspoon peppermint extract
3 to 4 drops green food coloring
GLAZE:
2/3 cup milk chocolate chips
1 teaspoon shortening

Steps:

  • In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the butter, brown sugar, eggs and vanilla. Add flour and baking soda and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Remove to wire racks to cool., In a small bowl, combine filling ingredients; stir until smooth. Spread on the bottoms of half of the cookies; top with the remaining cookies., In a microwave, melt milk chocolate chips and shortening; stir until smooth. Drizzle over cookies. Let stand until set.

Nutrition Facts : Calories 152 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 57mg sodium, Carbohydrate 20g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE FILLED ALMOND SPRITZ COOKIES



Chocolate Filled Almond Spritz Cookies image

Make and share this Chocolate Filled Almond Spritz Cookies recipe from Food.com.

Provided by Steve_G

Categories     Dessert

Time 50m

Yield 36 cookies, 30-40 serving(s)

Number Of Ingredients 11

1/2 cup un-blanched sliced almonds
3/4 cup sugar
1 cup unsalted butter
1 large egg
2 teaspoons pure vanilla extract
2 teaspoons almond extract
2 cups bleached all purpose flour
1 pinch salt
3 ounces milk chocolate, chopped fine
3 ounces bittersweet chocolate, chopped fine
6 tablespoons unsalted butter, at room temperature, cut into 6 chunks

Steps:

  • On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
  • FOOD PROCESSOR METHOD---------------------.
  • Grind almonds and sugar in a food processor until very fine.
  • Cut butter into 16 chunks, with the processor add butter a chunk at a time.
  • Process until creamy.
  • Scrape down bowl.
  • Add egg and extract, process until mixed, scrape down bowl.
  • Add flour and salt, pulse until just combined.
  • Scrape into a bowl.
  • ELECTRIC MIXER METHOD--------------------------°- .
  • Whisk flour and salt in a medium bowl.
  • Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
  • Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
  • In a second medium bowl cream butter, sugar until very light and fluffy.
  • Add almonds, beat until well combined.
  • Lightly beat egg and extracts, add to butter mixture, beat until just combined.
  • Stir in flour and salt until just combined.
  • BOTH METHODS---------------------.
  • With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
  • Decorate with colored sugar, etc.
  • Preheat oven to 375°F.
  • Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
  • Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
  • Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
  • Cool completely.
  • FILLING----------------------.
  • Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
  • When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
  • Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
  • Do not over beat this mixture.
  • Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
  • Cover with second half to form a sandwich.
  • Do about 10 at a time as the chocolate mixture will start to set up.
  • Let cookies set for 2 hours for filling to set 100%.
  • Store covered in an airtight container for about a month.

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