Name: German Spritz Cookies (Spritzgebäck)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: German
Ingredients: Gold Medal All Purpose Flour with Resealable Bag; Cake Mate Sugar, Blue; Land O Lakes Butter, with Olive Oil & Sea Salt; Signature Select Double Acting Baking Powder; Value Corner Vanilla Flavor, Imitation; Crunch Easter Flatback Egg; Large Yellow Egg Cake; Morton Iodized Salt, 26 Ounce; Toll House Semi Sweet Mini Morsels; Bluebonnet Nutrition Vegetable Oil Sticks; Fresh Gourmet Almonds, Honey Roasted, Sliced

Prepare the dough by adding together all ingredients (best if they're all at room temperature), and then kneading until you achieve a smooth, firm dough. Cover airtight and allow to rest at room temperature for one hour. In the meantime, preheat your oven to 355° Fahrenheit (180° Celsius)

g all-purpose flour

g sugar

g butter

g baking powder

tsp pure vanilla extract

egg

egg yolk

tsp sea salt

Gradually press cookie shapes of your choice through a spritz cookie press onto a cookie baking sheet covered with parchment paper.

Bake in your hot oven on the second rack from bottom for 10 to 15 minutes, or until just starting to turn golden. Carefully transfer to a cooling rack after baking.

Once cool, melt together the chocolate and oil in a double boiler. I use a stainless steel bowl sitting in a pot filled with some water.

g semi-sweet chocolate chips

tbsp vegetable oil

Dip the cookies and transfer back to the baking sheet. Feel free to sprinkle with some dry-roasted, crushed almond slices, or chopped hazelnuts or other nuts.

g sliced almonds

Once dry, store in an airtight container for up to 3 weeks (if they last you that long!).