Spritz cookies with chocolate

Name: Spritz cookies with chocolate
Ingredients: 550 g flour; 10 g baking powder; 250 g powdered sugar; 250 g butter; 30 g sour cream; 1 egg; 2 egg yolks; 1 lemon (grated zest); 5 ml vanilla extract; 150 g assorted Turkish delight; 20 g powdered sugar; 50 g dark chocolate; 100 g dark chocolate; 100 ml heavy cream; 50 g coconut flakes

Dessert - Spritz cookies with chocolate by Silviana D. - Recipia

Christmas spritz cookies are made with a tender butter-and-sour-cream dough, run through a meat grinder and baked until golden underneath. Turkish delight goes into the little rings, while the sticks and horseshoes are dusted with sugar or dipped in ganache and coconut; dark chocolate can also be drizzled over the cookies. I like the Turkish delight rings best, simply dusted with sugar. Preparation: 35 minutes. Cooking: 33 minutes. Resting: 20 minutes. Total time: 88 minutes. Servings: 16. About 440 kcal and 6 g protein per serving.

Ingredients

For the dough

550 g flour
10 g baking powder
250 g powdered sugar
250 g butter
30 g sour cream
1 egg
2 egg yolks
1 lemon (grated zest)
5 ml vanilla extract
150 g assorted Turkish delight

For decorating

20 g powdered sugar
50 g dark chocolate
100 g dark chocolate
100 ml heavy cream
50 g coconut flakes

Preparation

1. Preheat the oven to 180°C. Mix the flour with the baking powder and 250 g powdered sugar. Add the butter, sour cream, egg, egg yolks, grated lemon zest and vanilla extract. Knead until you have a soft but non-sticky dough. 2. Fit the cookie attachment to the meat grinder. Pass the dough through it and shape it into sticks, horseshoes and little rings. Put a small cube of Turkish delight in each ring. 3. Arrange the cookies on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until the bottoms are golden. Take out the tray and dust the cookies with 20 g powdered sugar. 4. Let the cookies cool for 20 minutes. Melt 100 g dark chocolate, heat the heavy cream for 2 minutes without letting it boil, then pour it over the chocolate. Stir until you have a smooth ganache. 5. Melt the remaining 50 g dark chocolate separately. I drizzled melted chocolate over the rings, and dipped the other cookies in ganache and coconut flakes.

Notes

The cookie plate needs to be secured firmly to the meat grinder; fill the tube in small batches so you can push the dough through evenly. Make the shapes about the same thickness, since the thin ones brown before the thick sticks. If the Turkish delight is soft, cut it into cubes with a slightly damp knife. For a different flavor, you can replace the zest of one lemon with grated orange zest. I put them on a platter next to black tea. They keep for up to two weeks in a tin in a dry place.

Frequently asked questions

Can I replace the Turkish delight with candied fruit?

Yes, use 150 g candied fruit cut into small cubes, so you can place them in the middle of the rings.

Can I use milk chocolate in the ganache?

Yes, use 120 g milk chocolate for 100 ml heavy cream. The ganache will be sweeter than the one made with dark chocolate.

Can the dough be frozen?

Yes. Divide it into flat portions and keep it in the freezer for up to one month; let it thaw overnight in the fridge before passing it through the grinder.

Why do the cookies turn out hard?

Most often, they dry out if they stay in the oven too long. Check them after 20 minutes and take them out when the bottoms are golden.