How To make Chocolate Spritz Cookies
1 1/2 sticks margarine
softened
2/3 c granulated sugar
1 egg white :
whipped
2 squares unsweetened chocolate -- melted
1 tsp vanilla
1/4 tsp salt
Preheat oven at 350. Prepare a baking sheet with cooking spray. In a mixing bowl, combine margarine, sugar, egg white, chocolate, and vanilla.?20 In another mixing bowl, combine flour and salt. Mix wet ingredients with dry ingredients just until moistened. Spoon dough into cookie press fitte? with template of desired shape. Press cookies 2" apart onto prepared baking sheet. Bake 10 to 12 minutes, or
until firm. From "365 Great Cookies You Can Make"
How To make Chocolate Spritz Cookies's Videos
Chocolate Caramel Butter Cookie Recipe | Spritz cookie
Welcome to the Sugar Crystal Kitchen! I'm Jessica, a pastry chef in training, and I'm all about taking whisks *pun intended*. Join me on a sweet journey by hitting SUBSCRIBE to keep up with all of my latest recipe uploads and more!
INGREDIENTS:
◦ 227g or 1 cup unsalted butter, room temperature
◦ 130g or 2/3 cup powdered sugar (mistake in vid please use this amount)
◦ 1 egg, room temperature
◦ 300g or 2 cup flour
◦ 25g or 1/4 cup cocoa powder
◦ Chewy caramel candies, as needed
◦ Melted chocolate, as needed
Bake at 325F for 13 minutes
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Delicious Chocolate Spritz Cookies | Nolyns Kitchen
Today a new video: Chocolate Spritz Cookies! A spritz cookie with the half of chocolate. This Chocolate Spritz Cookie recipe is so simple! You will love this amazing cookie recipe!
Everyone loves a good cookie. You can buy them at the store or make them yourself. Making your own cookies is so easy. For this recipe you need an oven! You only need 7 ingredients. If you want to know how to make chocolate spritz cookies you can find the recipe below. Homemade spritz cookies are the best! If you like this video I really appreciate an reaction or feedback on the video!
#chocolatespritzcookies #spritzcookies #cookies
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160 grams of softened unsalted butter
110 grams of white caster sugar
1 lemon
25 grams of egg
200 grams of all purpose flour
Pinch of salt
Dark Chocolate
◾Instructions
1. First add 160 grams of softened unsalted butter and 110 grams of white caster sugar to your kitchen machine. Mix everything together.
2. Then add 200 grams of all purpose flour and 25 grams of egg to the mixture.
3. Grate the zest of half a lemon and add this to the mixture.
4. Add a pinch of salt and mix everything together by using a wooden spoon.
5. When the dough forms a whole, put the dough in a piping bag.
6. Pipe the cookies on baking paper.
7. Bake the cookies for 18 - 20 minutes (180°C).
8. Melt dark chocolate au bain marie.
9. Cover the cookies with a layer of chocolate.
10. Let the cookies set in the fridge for 15 minutes.
⏱️Timestamps
0:00 - Intro
0:06 - Unsalted butter
0:09 - White caster sugar
0:24 - All purpose flour
0:28 - Large egg
0:30 - Zest of half a lemon
0:40 - Pinch of salt
1:03 - Piping bag
1:55 - Bake
1:58 - Chocolate
2:03 - Coating
2:28 - Fridge
2:31 - Tasting
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Italian Bakery Spritz Cookie Recipe~ VEGAN
#Christmas #cookies #vegan #bakery
An array of gorgeous Christmas Spritz Cookies to adorn the table the entire month of December! There's nothing better than a giant assortment of cookies to please each and every person at holiday time and the first on the list is always the Italian Spritz Cookie recipe
A direct recreation of the same recipe I used when I had my bakery!
CLICK HERE FOR THE RECIPE
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The most tender SPRITZ COOKIES you'll ever have ✪ MyGerman.Recipes
Attention: Please use the ingredients from the printable recipe, I misspoke the amount of butter in the video! It‘s 220g NOT 280g. Sorry for that!
These are the softest Spritz Cookies ever! They are so good, I have to bake them weekly because my family is begging for more. Here is the secret of how they get so nice and tender that they are irresistable ...
✅ Recipe Link:
✅ Vanilla Paste:
✅ Wilton Tip 2D:
✅ Wilton Tip 22:
✅ Cookie Press:
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My Favourite Assorted Butter Cookies for Festive Season | Easy Spritz Cookies
My Favourite Assorted Butter Cookies For Festive Season – I promise to make a version WITHOUT EGGS, and here you go. I only replace the egg yolk (in the original egg version) to an additional tablespoon of heavy cream and that’s it!. It came out just the same as the egg version. A little crispy but it will melt in your mouth within seconds. You can make this one month in advance because the shelf life can be up to 2 to 3 months in an airtight container, best suited for any festive seasons or giveaways. What do you think? Let me know your comments in the comment box down below. Enjoy!
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FAQ:
1. Why are my cookies melted or flattened in the oven while baking?
Precision of the ingredients is very important. I do recommend using a weighing scale to get precise measurement of the ingredients. Although I’ve given the cup measurements but that’s the last resort for those who really do not have a weighing scale.
2. Can I refrigerate the dough after piping so that the shape will not be flattened in the oven?
There is no need of chilling the piped dough before baking. I baked mine straight away and they don’t melt or flattened in the oven. With that being said, your measurement of the ingredients must be precise.
Ingredients:
200g (¾ cup + 2 tbsp) unsalted butter, softened
100g (½ cup) caster sugar
50g [3½ tbsp] heavy cream
1 tsp vanilla extract
½ tsp salt
220g [1¾ cup] cake flour
28g [3 tbsp] cornstarch
3g [2 tsp] green tea powder
4g [2 tsp] cocoa powder
Piping tip: 2C
80g white chocolate, melted
40g milk chocolate, melted
Coloured sprinkles
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix on high speed for at least 1-2 minutes or until creamy, pale and fluffy.
3. Add the heavy cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear. Pay attention on the consistency of the dough. It will be soft and smooth and a little sticky and wet too.
5. Divide the dough into 3 bowl. I do recommend using a weighing scale because the consistency is very important for piping or spritz dough.
6. For the second and third bowl, add in the green tea and cocoa powder respectively. You may also add green and brown food colouring into respective dough colour to make them more vibrant. This is definitely optional.
7. Transfer the doughs into a piping bag respectively. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
8. Bake in preheated oven at 170°C/340°F for about 15-17 min. For 15min, the cookies might be softer than 17min bake, so it really depending on how crispy you desire your cookies to be.
9. Let it cool completely.
10. Melt some milk chocolate and white chocolate for the side deco. Dip one side of the cookies and sprinkle with some colourful sprinkles.
11. Cookies are ready to serve.
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Decadent Double Chocolate Spritz Cookies | Pastry Maestra
“A balanced diet is a bar of chocolate in each hand” – said the unknown wise person once, I bet it was woman. ;) So I figured, why not make a treat that will contain a double amount of chocolate to fulfill the needs of every chocolate aficionada out there? And here they are – (drum roll please!) – decadent double chocolate spritz cookies, just for you!
The RECIPE is here:
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About Pastry Maestra
I'm Pastry Chef Tereza Alabanda, AKA Pastry Maestra, and my mission is to bring sweetness to everybody because - SWEETNESS IS HAPPINESS! I believe that baking should always be fun, interesting, and easy to do! Because of that, I will reveal to you every secret of my trade and teach you how to create sweetness like a pro! So, check my site where you will find an abundance of information, pictures and recipes, and watch my easy-to-follow videos here on YouTube!
Don't forget to subscribe to my site, so I can send you a copy of my FREE 365 pages e-book The Pastry Chef, and also subscribe to my YouTube channel (& Hit The Notification Bell) so you'll be the first to know when I post a new video! Thanks for watching!
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Original music composed, recorded and produced by Tereza Alabanda, the Pastry Maestra.
#pastrymaestra #pastrytutorial #spritzcookies