Chocolate Espresso Spritz Cookies Recipes

This is when spritz cookies come to your rescue – you can churn out a good sized batch of buttery, cute cookies in no time at all. No chilling of the dough, or fooling around with a fussy recipe – just get them mixed up and shoot them out onto baking sheets with military precision: blam, blam, blam!

Need something last minute for the church bake sale? Spritz cookies.
Last minute invite over for coffee and you want to bring something? Spritz cookies.
Still need another kind of cookie to fill out holiday gift baskets? Spritz cookies!

Ingredients
The cookies

• 2 tablespoon instant espresso powder
• 2 tablespoons very hot water
• 1 cup unsalted butter
• ⅔ cup, packed, light brown sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 & ¼ cups all purpose flour
• ⅓ cup dutch process baking cocoa [you can use natural baking cocoa, but the cookies with be lighter in flavor and color]
• ¾ teaspoon kosher salt

The filling

• 2 ounces soft butter
• 1 & ½ cups confectioner’s sugar [10X sugar]
• 2 tablespoons Kahlúa liqueur
• 1 tablespoon heavy cream
• pinch of kosher salt

Instructions

1. Preheat the oven to 350º and line heavy baking sheets with parchment.
2. Mix the espresso powder and hot water together in a small ramekin or bowl, until very smooth – set aside.
3. In the bowl of a stand mixer, or in a large bowl, if using a hand mixer, cream together the butter and brown sugar.
4. Beat in the egg and vanilla.
5. Add the espresso/water mixture, using a rubber scraper to get it all out of the small bowl.
6. Whisk the flour, cocoa and salt together in a smaller bowl, and then add in 3 addition to the butter mixture, beating until well combined.
7. Follow the directions for your cookie press and press the cookies out directly on the baking sheets. This amount of dough will fill a standard press 4 or 5 times.
8. The dough can be refrigerated after mixing if you like [and it does make the flavor a bit richer], but bring the dough back to room temperature before pressing out the cookies.
9. Very lightly mist the cookies with water, using a spray bottle – this is optional, but it does help the sugar stick and gives the cookies a pretty sheen.
10. ………………………………

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