Dick and Alice Raiff, Miamisburg
Chocolate espresso spritz cookies (Makes about 45 cookies)
Ingredients
- 2 cups of all-purpose flour
- 1/2 cup of cocoa powder
- 1 1/2 teaspoons of espresso powder
- 1/2 teaspoon of hot water
- 8 ounces of unsalted butter, room temperature
- 1 cup of sugar
- 1 large egg
- 2 teaspoons of vanilla extract
- White or red chocolate, melted
- Toasted pistachios, chopped
Directions
- Cream the butter, sugar, egg, vanilla and espresso all together. (The espresso must be dissolved in the hot water first.)
- Then, add the dry ingredients to the butter mixture until combined.
- Place the dough into a piping bag fitted with a star tip.
- Pipe a straight line about three inches long onto a sheet tray lined with parchment paper.
- Bake for 12 to 14 minutes at 375 degrees F.
- Cool completely on rack.
- Then, dip one end into the melted chocolate, and coat with chopped nuts.
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