Spritz Cookies

Ingredients

• 250g butter
• 125g sugar
• 1 Päckchen vanilla sugar
• 1 Prise salt
• 1 egg (medium)
• 375g all-purpose flour
• 100g dark chocolate
• 1 TL coconut fat (e.g. Palmin)

Instructions

1. Preheat the oven to 180°C (350°F) conventional heat. Line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, sugar, vanilla sugar, and salt with an electric mixer until light and fluffy.
3. Beat in the egg until fully incorporated. Gradually add the flour, mixing until a smooth dough forms. Be careful not to overmix the dough, as it can become tough.
4. Fill a pastry bag fitted with a star tip or use a meat grinder with a spritz cookie attachment. Pipe about 5-7 cm long 'S' shapes, wreaths, or sticks onto the prepared baking sheets.
5. Bake the spritz cookies one sheet at a time in the preheated oven for 10-12 minutes per sheet, or until the edges are lightly golden brown. Make sure they don't get too dark.
6. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.
7. Melt the dark chocolate together with the coconut fat over a double boiler or in the microwave at a low temperature. Dip the ends of the cooled cookies into the melted chocolate and let it set on parchment paper or a wire rack.

Nutrition