I'm finally getting into the swing of baking Christmas cookies. I made these to take to a cookie exchange. I love Spritz cookies. I have wonderful memories of making spritz cookies with my Mom every year. I also can't resist a chance to whip out my cookie press! I just realized it has a snowman and pumpkin plate and that you can also make cheese crackers with it! So fun! I need to play with this gadget more often! I got this recipe from my 1975 Better Homes and Garden Homemade Cookies Cookbook. My Mom has this same series so I know the recipes are tried and true. I always have fun finding old cookbooks like this at the half-priced book store. This recipe was different from my usual plain butter spritz. These turned out really well and were perfect for the exchange because the recipe makes a large batch.
Apricot-Chocolate Spritz
3/4 cup butter
1/2 cup sugar
1 egg
2 1-ounce squares unsweetened chocolate, melted and cooled
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup apricot preserves, sieved
1/2 cup chopped almonds (I omitted)
2 tablespoons sugar (I omitted)
Cream together butter and 1/2 cup sugar. Add egg; beat well. Stir in cooled chocolate. Stir together flour and salt; add to creamed mixture with almond extract. Mix well.
Place half of the dough in cookie press. Using ribbon plate, make four strips 12 1/2 inches long on ungreased cookie sheet. Spread each strip with about 2 teaspoons of the preserves. Press another strip of dough over filling. Combine almonds and 2 tablespoons of sugar; sprinkle half of the mixture over strips. Cut into 2 1/2 inch bars. Make additional cookies with remaining dough, preserve and nut mixture. Bake at 400 degrees for 12 minutes. Makes 40.
Source: Better Homes and Gardens Homemade Cookies Cook Book, Meridith Corporation, Des Moines Iowa, 1975.
Apricot-Chocolate Spritz
3/4 cup butter
1/2 cup sugar
1 egg
2 1-ounce squares unsweetened chocolate, melted and cooled
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon almond extract
1/2 cup apricot preserves, sieved
1/2 cup chopped almonds (I omitted)
2 tablespoons sugar (I omitted)
Cream together butter and 1/2 cup sugar. Add egg; beat well. Stir in cooled chocolate. Stir together flour and salt; add to creamed mixture with almond extract. Mix well.
Place half of the dough in cookie press. Using ribbon plate, make four strips 12 1/2 inches long on ungreased cookie sheet. Spread each strip with about 2 teaspoons of the preserves. Press another strip of dough over filling. Combine almonds and 2 tablespoons of sugar; sprinkle half of the mixture over strips. Cut into 2 1/2 inch bars. Make additional cookies with remaining dough, preserve and nut mixture. Bake at 400 degrees for 12 minutes. Makes 40.
Source: Better Homes and Gardens Homemade Cookies Cook Book, Meridith Corporation, Des Moines Iowa, 1975.
2 comments:
I've never made spritz cookies! Those are so pretty and sound tasty!
I didn't make spritz cookies this year and haven't really made chocolate ones before so this is definitely something I'm going to try soon, if not next year for the holidays. (I sold my spritz cookie press last year but now I regret doing that. Maybe I'll pick up one on sale!)
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