Cookie Recipes - Coconut and Chocolate Spritzers 

 

Ingredients

• 3 1/3 cups/500 g all-purpose/plain flour

• 1/8 tsp salt

• 1 cup/250 g butter, softened

• 1 1/4 cups/250 g granulated sugar

• 1 large egg

• 1/2 tsp vanilla extract/essence

• grated zest of 1 lemon

• 7 oz/200 g semisweet/dark chocolate, coarsely chopped

• 1/4 cup/90 g shredded/ desiccated coconut

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Method:

1. Preheat the oven to 325°F/170°C/gas 3. Butter four cookie sheets.

2. Sift the flour and salt into a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer at high speed until creamy.

3. Add the egg and vanilla, beating until just blended. Mix in the dry ingredients and lemon zest to form a stiff dough.

4. Insert the chosen design plate into a cookie press by sliding it into the head and locking in place. Press out the cookies, spacing about 1 inch (2.5 cm) apart on the prepared cookie sheets.

5. Bake, one sheet at a time, for 10-15 minutes, or until golden brown. Transfer to racks to cool.

6. Melt the chocolate in a double boiler over barely simmering water. Spread the melted chocolate over the tops of the cookies and sprinkle with the coconut. Let stand for 30 minutes until set.