Adapted from Spritz Cookies courtesy of Wilton.com
I made these cookies in 2011 during the Stanley Cup Playoffs, on the eve of the Boston Bruins Championship in Game 7 against the Canucks. It’s almost that time of year again and our Bruins could use a little help. I guess I’m going to have to get baking because as all good fans know, you must do your part to support the team…and my part is baking.
The recipe I used is from my old Wilton cookie press that served me well for many years. It is basically a butter cookie recipe with added cocoa and espresso powder. As you can see from the photo, I used the disc for heart-shaped cookies, altering them a bit. First, I added a tiny ball of dough to the v-shaped part at the top of the heart, to make the cookie straight across at the top. Then I rounded off the bottom point of the heart to make the cookie have more of a paw shape. The alterations were a quick and easy fix, and using the cookie press made for a fast round of cookie baking. Enjoy!
1 1/2 cups butter
1 cup sugar
2 Tablespoons milk
1 teaspoon vanilla
1/2 teaspoon almond extract
4 cups all-purpose flour
1 teaspoon baking powder
* To make chocolate cookies; omit the almond flavoring and instead add an extra 1/2 teaspoon vanilla and an extra Tablespoon milk. Add 1/2 cup cocoa and 1 teaspoon espresso powder to the flour and baking powder.
1.Preheat oven to 400°F. Thoroughly cream butter and sugar. Add egg, milk, vanilla, and almond extract; beat well.
2. Stir together flour and baking powder, gradually add to creamed mixture, mixing to make a smooth dough (it will be quite stiff and thick). Do not chill.
3. Place dough into the cookie press and press cookies onto an ungreased baking sheet. Bake for 6-8 minutes, or until golden brown on the bottom. Remove cookies from baking sheet and cool on a rack.
4. Melt dipping chocolate using directions on package. Dip cookie in chocolate, scrape chocolate from the bottom of the cookie back into the bowl and place cookie on a wax paper covered baking sheet. Immediately place slivered almond claws in wet chocolate. Place tray of cookies in the refrigerator for at least 15 minutes to firm up the chocolate.