Chocolate Press Cookies

Chocolate Press Cookies

43

"This is one of two recipes that my family ALWAYS makes at Christmas. Chocolate spritz cookies with holiday sprinkles will add variety to any cookie tray with a minimum of effort."
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Ingredients

30 m servings 84 cals
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Original recipe yields 45 servings

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Nutrition

  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
  3. Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Reviews

43
  1. 45 Ratings

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Most helpful positive review

I heeded other reviewers' warning about the dough being too dry and substituted the water for 4 teaspoons of buttermilk. My batter turned out perfect for use with a cookie press. The batch yield...

Most helpful critical review

These cookies definately are yummy but NOT a press cookie. I agree with the others that the dough is very dry. I, with great difficulty, rolled them out and cut with a cookie cutter. Baked fo...

I heeded other reviewers' warning about the dough being too dry and substituted the water for 4 teaspoons of buttermilk. My batter turned out perfect for use with a cookie press. The batch yield...

I tried this recipe in hopes of finding something new to use with my spritz cookie press. I'm not sure if the orignial poster used their spritz press, but it did not work with mine. The dough ...

I give it four stars for potential. After reading all of the reviews I added a full teaspoon of vanilla and an extra egg to compensate for the dryness that everyone spoke of. But found that it...

These cookies definately are yummy but NOT a press cookie. I agree with the others that the dough is very dry. I, with great difficulty, rolled them out and cut with a cookie cutter. Baked fo...

changed 2 tsp of milk to 2 tbl of milk and added an extra egg. The cookies went through my cookier press just fine. (mechanical not electric). They do taste like brownies.

I just got my first cookie press and wanted to try it out. I was a little wary of this recipe, but tried it and am glad I did! I added one egg and also extra milk, just enough to make the batter...

Adding an extra egg, and increasing the milk to 2 tablespoons and the vanilla to a full teaspoon made these cookies a cookie press dream!

I tried this with a cookies press and it didn't work. I think the dough was too thick. I took it out of the press and balled the dough and they tasted great!!! They needed to cook longer than...

I agree with the other bakers--recipe is too dry for cookie press. I added 2 more small eggs to the recipe, chilled dough for 1 hr. and used my cookie press and cookie stamps. Baking time varied...