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Cocoa Hazelnut Spritz Cookies

December 29, 2009

I made these ‘melt in your mouth’ chocolate spritz cookies last week for a party and out of what feels like a billion different cookies that I tested out, these ended up being everyone’s favorite!  They were nice and chocolatey and hazelnutty and just fell apart in your mouth with every bite.  If you’re like me and get really excited about using pastry bags, you’ll also have a ton of fun making them.  Plus you’ll be very satisfied with how pretty and impressive they come out looking.  Once cooled, I ended up melting some dark chocolate chips over a double broiler and dipped the ends in the chocolate.  Next, I sprinkled some chopped hazelnuts or Christmas sprinkles on one end and let them cool.  This is a Christmas cookie recipe I will definitely be coming back to!

Recipe source: Delicious Days

  • 225 g butter (at room-temperature)
  • 100 g confectioners sugar
  • 1/2 tsp cinnamon
  • 3 large egg yolks
  • 200 g all-purpose flour
  • 1 tsp baking powder
  • 40-50 g unsweetened cocoa powder
  • 75 g ground hazelnuts

optional: finely chopped hazelnuts (or other nuts)

1) Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.

2) Cream the butter with mixer until smooth, then gradually add the sifted confectioners sugar and the cinnamon and keep beating for at least three minutes. Add the egg yolks, one at a time, and keep beating for two more minutes.

3) In a separate bowl mix together flour, baking powder, cocoa and ground hazelnuts, before adding this mix as well. Beat just until evenly combined.

4) Fill the dough into a pastry bag with a star-shaped tip and pipe short strips onto the parchment paper lined baking sheets.

5) Bake for 8 to 10 minutes.

6) Remove from the oven and let rest a couple of minutes before carefully moving the cookies and placing them on a wired rack until cooled off completely.

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