These delicate cookies are flavored with cinnamon and coated with chocolate.
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Cookie
1 12 cups Land O Lakes® Butter, softened
1 cup sugar
1 teaspoon vanilla
18 teaspoon almond extract
3 12 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
Chocolate Coating
1 (12-ounce) package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening
STEP 1
Heat oven to 375°F.
STEP 2
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, vanilla and almond extract; continue beating until well mixed. Reduce speed to low; add flour, cinnamon and baking powder. Beat until well mixed.
STEP 3
Fit cookie press with ribbon template; fill with dough. Press dough into long strips, 1-inch apart, onto ungreased cookie sheets. Cut strips with knife every 1 1/2 to 2 inches. (Do not separate.) Bake 7-8 minutes or until edges are lightly browned. Cool 5 minutes; separate into cookies. Cool completely.
STEP 4
Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring occasionally, until smooth (2-4 minutes). Spread bottom-side of each cookie with chocolate. Let stand on waxed paper, chocolate-side up, until set.
Add the chocolate coating in a snap, just use a pastry brush about the same width as the cookies.
VARIATIONS:
Sugar Sprinkled Spritz: Omit chocolate coating. Sprinkle spritz cookies with decorator sugar before baking.
Cinnamon Spritz Sandwich Cookies: Spread bottom of 1 cookie with chocolate. Top chocolate with second cookie, bottom-side down.
