It’s two weeks into the New Year, so everyone’s diet resolutions are in full force. However, it doesn’t mean you have to give up sweet treats if you’re willing to mess with recipes.
These chocolate spritz cookies follow this recipe from Hershey, except I’ve halved the fat that goes into it. (You’re welcome.)
You won’t anything amiss with these cookies, except they may be slightly cakier than a full-fat spritz cookie.
- 125g unsalted butter, softened
- 180g granulated sugar
- 1 egg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 300g all-purpose flour
- 45g unsweetened cocoa
- 1/4 cup milk
Makes about 6 dozen cookies
Step 1: Preheat your oven to 175°C (350°F). Cream the butter and sugar together until light and fluffy. Add the egg, salt and vanilla, and beat to combine.
Step 2: Sift in the flour and cocoa. Add the milk and mix everything together to get a dough. (Your dough should be stiff-ish, but use your judgement whether it’s soft enough to pass through your cookie press plate. To loosen the dough, just add more milk.)
Step 3: Fill your cookie press with the dough and press out cookies onto an ungreased sheet tray. Bake each tray for 10 to 12 minutes.
A word of caution: These cookies are healthier, not healthy. So pace yourself, okay?