Tradition is all the rage this time of year, so we’ve been loading you up with some of our very favorite holiday foods, for us these are the things that Christmas tastes like, and Spritz Cookies are very much one of those things. I will warn you that the big tin of “Danish butter cookies” you get from a nice Auntie or neighbor every year will probs go in the trash after you start making your own spritz, or maybe you can just re-gift those when you run out of Spritz because you ate them all! I think you’ll find that these are not only buttery delicious, but super fun to make and share!
Note: In order to make Spritz you need a cookie press. We use this Kuhn Rikon one that works great – but there are a number of choices on the interwebs these days so you shouldn’t have any trouble tracking one down.
Ingredients: 
1 cup powdered sugar
1 cup butter
1/2 teaspoon vanilla
1 egg
2 1/3 cup flour
1/4 teaspoon salt
decorative sugar
Heat oven to 400. In a large bowl beat sugar, butter, vanilla, and egg until light and fluffy. Stir in flour and salt, blend well.
Fill cookie press; press onto ungreased (or silpat covered) cookie sheets. Sprinkle with desired toppings and bake 7-8 minutes or until lightly browned around the edges.
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This time of year we want ALL the spices. Cloves, allspice, cinnamon and—my personal favorite—ginger! And that’s not just because I get called “Ginger Lady” when I visit Turkey. I want all the ginger drinks and edibles! These cookies are the product of two recipes that I really, really like. So I thought they’d make the ultimate “power cookie”. They are super soft and chewy but you can bake them a little bit longer if you want more of a crisp cookie experience. -CK 1.0
1 cup dark brown sugar
3/4 oil
1/4 cup molasses
1 tablespoon freshly grated ginger
1 egg
2 c flour
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
7 ounces dark chocolate, chopped (I use 70% cacao Lindt bars, but you could use chocolate chips in a pinch)
Sugar for rolling
- Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together dry ingredients.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat brown sugar, oil, ginger and egg, until combined. Add molasses; beat until combined.
- Slowly combine the wet and dry ingredients until just combined. Mix in chocolate chunks; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
- Heat oven to 350 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Roll in granulated sugar. Bake until just before the surfaces crack, but not too doughy—about 7 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.
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A couple of Caroline Kings here to make your day as delicious as possible.
twocarolines.com 