Chocolate Butter SPRITZ Cookies + Video

Powdered sugar instead of crystalized white sugar gives the cookie a melt-in-mouth texture. 

Shape this chocolate butter cookie dough into a variety of shapes for Christmas, birthdays or any other occasion.

Ingredients

1 cup (230g) Butter, softened
3/4 cup (90g) Powdered sugar
1 1/3 cups + 1 Tbsp. (175g) All-purpose flour
3 tablespoons (22g) Cocoa powder
1/4 cup (32g) Cornstarch
1/4 teaspoon Salt
1 teaspoon Vanilla extract

Directions
1. Preheat oven to 340˚F (170˚C). Line two baking sheeting with parchment paper.
2. Place butter, vanilla extract and powdered sugar in a large bowl, beat until incorporated, light and fluffy.
3. In a seperate bowl add the flour, cornstarch, and cocoa powder.
4. Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well combined. ** Chill Dough 30 minutes ** see step 5

5. Chilling Variations:
• Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.
• -For Piping shapped cookie, Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into 2-inch circles and then Refrigerate for 20-30 minutes.
• - If you want to use a cookie press to form cookies, it is not necessary to chill dough before forming cookies.

6. Bake, one pan at a time, for 7-9 minutes or until set. (Surface may crack slightly.) 

Allow to cool completely before storing or serving.

Adapted from: Land O Lakes® and TheCookingFoodie

Thanks For Visiting