Zutaten für Cocoa Cherry Spritz Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon cherry extract
- Unsweetened Cocoa
- All Purpose Flour
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Zubereitung von Cocoa Cherry Spritz Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating until well combined.
- Beat in 2 large egg yolks, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract and ½ teaspoon cherry extract.
- Gradually add ½ cup unsweetened cocoa powder, mixing until fully incorporated.
- In a separate bowl, whisk together 3 cups all-purpose flour and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using a cookie press, fill the press and pipe cookies onto the prepared baking sheets. If not using a cookie press, roll dough into 1-inch balls and place them onto the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the tops are slightly dry. Do not overbake.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
9g
Fat
14g
Carbs
2g
