Spritz is a generic term for cookies formed into fanciful shapes when the dough is forced through a cookie press.
It is derived from the German verb “spritzen,” meaning “to squirt or to spray.”
4 to 5 dozen cookies
- 1 cup firmly packed Brown Sugar
- 1/2 cup (1 stick) butter or margarine, softened
- 1 tablespoon milk
- 1 egg
- 1 teaspoon vanilla extract
- 2 ounces (2 squares) unsweetened chocolate, melted and cooled
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Preheat oven to 350°F. Grease cookie sheets.
Beat brown sugar and butter in large mixing bowl until light and fluffy.
Add milk, egg and vanilla; beat until creamy.
Beat in chocolate until combined.
In a separate bowl, stir together flour, baking soda and salt; gradually add to chocolate mixture.
Force dough through cookie press onto prepared cookie sheets.
Bake 10 to 12 minutes.
Cool completely; decorate if desired.