Best 5 Holiday Mocha Spritz Recipes

HOLIDAY MOCHA PUNCH

Steps:

• Stir hot water, sugar, and instant coffee together in a bowl until sugar and coffee are dissolved. Add milk, chocolate syrup, and vanilla extract; mix well. Chill in refrigerator, 8 hours to overnight. Stir ice cream into punch before serving.

HOLIDAY SPRITZ

Steps:

• Preheat oven to 375°. Cream butter, confectioners' sugar and salt until light and fluffy; beat in egg and extract. Gradually beat in flour., Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. , Bake until bottoms are light brown, 6-9 minutes. Cool on pans 2 minutes; remove to wire racks to cool completely., For optional decorations: Place confectioners' sugar in a small bowl; stir in enough water to reach desired consistency. Dip tops of cookies in glaze; sprinkle with sugar. Let stand until set.

CHOCOLATE-MOCHA SPRITZ COOKIES

Steps:

• Preheat oven to 400F (200 degrees C).
• Combine the flour and salt in a small bowl, stir to mix.
• Beat the butter and sugar in a large bowl until light and fluffy, Beat in egg and vanilla.
• Add the chocolate, beat again, add coffee and cocoa powder.
• Gradually add the the flour mixture while making.
• Fit a cookie press with desired plate and fill the press with dough, press the dough 1 inch apart onto a ungreased cookie sheet. If you don't have a press, I'm sure you could use a pasty bag and pipe shapes.
• Bake batches for 7 mins or until set (you might want to play around with timings as most ovens are unique). Note these cookies harden whilst they cool, I would also recommend using a mixer unless your super strong as it's quite a lot of dough.

HOLIDAY SPRITZ COOKIES

Steps:

• Heat oven to 375 degrees F. Stir flour, salt and baking powder in medium bowl until well blended. Beat shortening, butter and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg, almond extract and food color. Beat in flour mixture gradually until blended.
• Fit cookie press with Christmas tree or wreath plate according to manufacturer's instructions. Fill cookie press according to instructions. Press dough onto ungreased baking sheets. Bake 6 to 7 minutes or until set, but not brown. Cool 1 minute on baking sheet. Remove to wire rack to cool completely.
• Place frosting in large heavy-duty resealable plastic bag. Microwave on HIGH 20 to 30 seconds to soften. Knead. Cut very small bottom corner off bag. Drizzle over cookies in a decorative pattern. Place candy bits from frosting in medium bowl. Hold cookie over bowl and sprinkle with candy bits. Let stand 15 minutes or until frosting is set.

PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; stir in peppermint candy. Gradually add to creamed mixture, beating until blended (dough will be stiff)., Divide dough in half. On an ungreased baking sheet, shape each portion into a 12x2-1/2-in. rectangle. Bake 25-30 minutes or until golden brown. Carefully remove to wire racks; cool for 15 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake 12-15 minutes or until firm. Remove to wire racks to cool., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip 1 end of each slice into melted chocolate, allowing excess to drip off; sprinkle with candy. Place on waxed paper; let stand until set. Store in an airtight container.