Mint Chocolate Spritz Cookies
7-8 dozen cookies
1 1/4 cups butter or margarine, room temperature
1 cup granulated sugar
2/3 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
2 1/2 cups all-purpose flour
2/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 375°F. In a large mixing bowl, cream butter and sugars at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Sift together flour, cocoa, baking soda and salt. Add flour mixture gradually and beat well. Shape dough into small logs and place dough in a cookie press. Using a desired disk, press shapes onto cool ungreased cookie sheets.
Bake 10-12 minutes or until light golden brown. Remove from oven and cool on baking sheets for 2 minutes. Remove from cookie sheet and place on wire rack until cool.
Store in airtight container at cool room temperature for several weeks or freeze for two months.
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