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Chocolate-Dipped Spritz

Some of my sisters and I get together for a weekend during the holidays to do nothing but bake cookies. These cookies always make an appearance in the goody baskets that we give as gifts. —Nancy Ross, Alvordton, Ohio
  • Total Time
    Prep: 25 min. Bake: 10 min./batch + cooling
  • Makes
    about 6 dozen

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 11 ounces dark, white or milk chocolate candy coating, coarsely chopped
  • Crushed peppermint candies

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, salt and baking powder; gradually add to creamed mixture.
  • Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake at 375° for 7-9 minutes or until set (do not brown). Remove to wire racks to cool.
  • In a microwave-safe bowl, melt candy coating; dip each cookie halfway. Sprinkle with crushed candies. Place on waxed paper until set.
Editor's Note: Confectionary coating is found in the baking section of most grocery stores. It is sometimes labeled "almond bark" or "candy coating" and is often sold in bulk packages of 1 to 1-1/2 pounds.
Nutrition Facts
2 cookies: 136 calories, 8g fat (5g saturated fat), 20mg cholesterol, 89mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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