Chocolate-Dipped Spritz Sticks

Chocolate-Dipped Spritz Sticks

Shortbread sticks dipped in chocolate and coated with pecans.

45 min. prep time
5 dozen cookies
141 Rating



1/2 cup LAND O LAKES® Butter, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 teaspoon vanilla
1 1/4 cups all-purpose flour


1/2 cup semi-sweet real chocolate chips
2 teaspoons shortening
1/2 cup finely chopped pecans


Combine all cookie ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour. Beat until well mixed (1 to 2 minutes). Refrigerate dough at least 30 minutes.

Heat oven to 375°F. Fit 1/2-inch small star-shaped plate into cookie press. Place dough in cookie press. Form long strips of cookie dough onto ungreased cookie sheet, cutting apart every 2 1/2 inches. Bake for 6 to 8 minutes or until edges are very lightly browned. Cool completely.

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until chocolate is smooth (2 to 3 minutes). Dip each end of cooled cookie into chocolate, then into pecans.

TIP: Chocolate mixture can be reheated over low heat, if it begins to harden.

VARIATION: Holiday Spritz: Prepare dough as directed above. Place dough in cookie press; form desired shapes 1 inch apart onto cookie sheet. Sprinkle with decorator sugars. Bake for 6 to 8 minutes. Decorate as desired.

Nutrition Facts (1 cookie)

Calories: 45

Fat: 3g

Cholesterol: 10mg

Sodium: 15mg

Carbohydrates: 4g

Dietary Fiber: 0g

Protein: <1g

Recipe #9503©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

The appearance of the cookies are 5 stars, the taste is 4 stars. I will make again since they are so attractive. My yield was only 3 dozen since I used a pastry bag and a star tip. I rolled the chocolate in nonpareils but nuts would be very good too.

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