Chocolate Spritz


Ingredients to be Creamed:


Moist Ingredients to be Mixed In:

Dry Ingredients to be Mixed In:

Cookie Press:



  1. Heat oven to 400°. If using a convection oven choose the pure convection setting on 375°.
  2. Get out cookie sheets; set aside. DO NOT grease the cookie sheets, as the dough will not stick to the sheets as it comes out of the cookie press.
  3. In a small bowl, melt the chocolate in the microwave for 30 seconds. Stir and repeat the process until the chocolate is completely melted.
  4. Set the chocolate aside to cool. If you do not have a microwave click here for other options on melting chocolate.
  5. Cream butter and sugar until light and fluffy.
  6. Add melted and cooled chocolate to butter and sugar mixture; mix well.
  7. Mix in egg and vanilla.
  8. Mix in dry ingredients.
  9. Chill dough for 10 to 15 minutes.
  10. Place dough in cookie press; form desired shapes on ungreased cookie sheet.
  11. Refrigerate leftover dough until you are ready to press.
  12. *Note: If dough will not come through cookie press into a nice shape, refrigerate and try again after 10 to 15 minutes.
  13. If you want to decorate the cookies with holiday themed colors, sprinkle with colored sugars or sprinkles before baking.
  14. Bake until set but not brown; 6 minutes.
  15. Immediately remove from cookie sheet. Cool on rack.


Makes about 5 dozen pressed cookies.

Are you interested in presenting a plate of standard vanilla flavored spritz along with the chocolate spritz? Try my recipe for Spritz.

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Recipe from Betty Crocker's Cookbook. New York: Golden Press (1980).