 |  |
 ingredients |  beat dough until comes together |  strawberry dough |  chocolate dough |
 both doughs in cookie press |  before baking |  leftover dough to make a log |  free form hearts |
I made my regular Spritz cookie dough (the only I've been making for over 40 years, because it holds it's shape and doesn't spread during baking. I think the "secret" is using powdered sugar). Then, I separated into 2 parts and added STRAWBERRY JELLO powder to 1 part, and DARK CHOCOLATE add-ins to the other part. I put both together into my cookie press (note that it's my grandmother's old metal cookie press) and made these swirl hearts for Valentine's Day.
CHOCOLATE STRAWBERRY Swirl SPRITZ HEART Cookies
1-1/4 cups unsifted flour
1/4 tsp salt
1/2 cup (8 TB or 1 stick) room temp. butter (unsalted is best)
3/4 cup ~plus~ 2 TB sifted powdered sugar
1 egg yolk (reserve the white)
1 tsp vanilla extract
***
1-2 TB strawberry jello powder
about 2 drops or pea-size solid red food coloring
***
1 TB dark chocolate syrup (a little more if needed later)
about 2 TB dark chocolate unsweetened cocoa powder
1-2 tsp. instant coffee powder
***
Preheat oven to 350. Do NOT cover cookie sheets with parchment paper and do NOT spray or grease them! (this is one of the only cookie recipes that have this instruction.). Put the heart disk into your cookie press.
Beat butter and powdered sugar in electric mixer bowl until light and fluffy; then beat in egg yolk and vanilla. Add flour & salt gradually; and beat until it somewhat comes together around the paddle (see photo). Take out half of the dough and put it aside.
Do the STRAWBERRY dough first (so you don't have to wash everything before doing the chocolate). Add the strawberry jello powder and food coloring and mix until the color is evenly blended throughout. Take pink dough out and set aside.
Put the reserved plain dough back into the mixer bowl and add the dark chocolate add-ins plus instant coffee powder. Beat until well blended. If it seems too sticky when you touch it, add a little more unsweetened cocoa powder. If it's too dry, add a touch more chocolate syrup. (should be the same texture as the strawberry dough)
Put both doughs into your cookie press. (I smash one against the side, and then squish the other one in next to it.) Press out your hearts (which will all look a little different). Scoop up the ones you don't like, and then put them back into the cookie press. I open the cookie press a few times to get all the dough off the sides and the plunger, to get as many cookies as possible. **
When you've gotten as many as you can out of the disk, take what's left and make a little, thin log. (see photo) I had enough to cut that little log into 4 pieces. Then just folded the ends up and into a heart shape, and flattened it a little with my hand. (Not perfect, but used up every little last bit of cookie dough ~ see photo). Lightly beat the reserved egg white with a fork, and brush over the tops of the cookies. (If you want to add tiny sprinkles or colored sugar, do it now)
Bake in preheated 350 oven for 6-8 minutes (or until just barely beginning to turn golden on bottom). Remove from heat and cool. Makes about 3-1/2 dozen ~ but you can easily double the recipe.
CHOCOLATE STRAWBERRY Swirl SPRITZ HEART Cookies
1-1/4 cups unsifted flour
1/4 tsp salt
1/2 cup (8 TB or 1 stick) room temp. butter (unsalted is best)
3/4 cup ~plus~ 2 TB sifted powdered sugar
1 egg yolk (reserve the white)
1 tsp vanilla extract
***
1-2 TB strawberry jello powder
about 2 drops or pea-size solid red food coloring
***
1 TB dark chocolate syrup (a little more if needed later)
about 2 TB dark chocolate unsweetened cocoa powder
1-2 tsp. instant coffee powder
***
Preheat oven to 350. Do NOT cover cookie sheets with parchment paper and do NOT spray or grease them! (this is one of the only cookie recipes that have this instruction.). Put the heart disk into your cookie press.
Beat butter and powdered sugar in electric mixer bowl until light and fluffy; then beat in egg yolk and vanilla. Add flour & salt gradually; and beat until it somewhat comes together around the paddle (see photo). Take out half of the dough and put it aside.
Do the STRAWBERRY dough first (so you don't have to wash everything before doing the chocolate). Add the strawberry jello powder and food coloring and mix until the color is evenly blended throughout. Take pink dough out and set aside.
Put the reserved plain dough back into the mixer bowl and add the dark chocolate add-ins plus instant coffee powder. Beat until well blended. If it seems too sticky when you touch it, add a little more unsweetened cocoa powder. If it's too dry, add a touch more chocolate syrup. (should be the same texture as the strawberry dough)
Put both doughs into your cookie press. (I smash one against the side, and then squish the other one in next to it.) Press out your hearts (which will all look a little different). Scoop up the ones you don't like, and then put them back into the cookie press. I open the cookie press a few times to get all the dough off the sides and the plunger, to get as many cookies as possible. **
When you've gotten as many as you can out of the disk, take what's left and make a little, thin log. (see photo) I had enough to cut that little log into 4 pieces. Then just folded the ends up and into a heart shape, and flattened it a little with my hand. (Not perfect, but used up every little last bit of cookie dough ~ see photo). Lightly beat the reserved egg white with a fork, and brush over the tops of the cookies. (If you want to add tiny sprinkles or colored sugar, do it now)
Bake in preheated 350 oven for 6-8 minutes (or until just barely beginning to turn golden on bottom). Remove from heat and cool. Makes about 3-1/2 dozen ~ but you can easily double the recipe.
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