RECIPE: Peppermint bark spritz cookies
1 cup unsalted butter, room temperature
2 squares (2 ounces) unsweetened chocolate, melted
2/3 cup granulated white sugar
3 egg yolks
1 teaspoon vanilla
2½ cups sifted all-purpose flour
4 ounces semisweet chocolate, melted
2 ounces white chocolate, melted
1 cup crushed peppermint candies
Preheat oven to 400 degrees. Mix butter, unsweetened chocolate and sugar together until creamy. Add egg yolks one at a time to combine. Add vanilla and mix thoroughly.
Using your hands or a blending fork, work in the flour, a little at a time, until smooth.
Divide dough into 2-3 pieces and roll them into a tube shape and cover with wax paper. Chill dough for 30 minutes. When the dough is chilled, place the roll in the cookie press tube and choose cookie plate for your design. Press the cookies out one at a time onto an ungreased baking sheet. (Cookie presses like the OXO Good Grips with stainless-steel discs work better than presses with plastic plates.)
Bake 7 to 10 minutes or until set but not brown. Remove from baking sheet after 1 minute, and gently place on a cooling rack. Let cookies cool completely.
Melt chocolate and place in a decorating bag or a re-closeable plastic bag. When ready to decorate cookies, snip a small corner at one end of the bag for the chocolate to flow through. When the cookies are cool, carefully drizzle melted semisweet chocolate on the top of the cookie. While the chocolate is still warm, sprinkle with crushed peppermint candies so the candy will stick to the chocolate, then drizzle with melted white chocolate.
Place in the refrigerator to set the chocolate for at least 1 hour before serving. Makes about 5 dozen cookies.
Store in an airtight container in a cool place.
Nutrition information per serving: 146 calories; 73 calories from fat; 8 g fat (5 g saturated; 0 g trans fats); 35 mg cholesterol; 3 mg sodium; 17 g carbohydrate; 1 g fiber; 7 g sugar; 2 g protein.
-- Elizabeth Karmel