Chocolate Spritz Cookies

Yield

7-8 dozen cookies

Ingredients

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
2 1/2 cups all-purpose flour
2/3 cup cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions

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 vanilla. Sift together flour, cocoa, baking soda and salt. Add flour mixture gradually and beat well. Place dough in a cookie press. Press cookie onto cool ungreased cookie sheets.

Bake 10-12 minutes or until light golden brown. Cool 2 minutes on cooling grid. Remove from cookie sheet and continue to cool on grid. Store in airtight container at cool room temperature for several weeks or freeze for two months.

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