One of my favorite cookies around the holidays are spritz cookies, so you can imagine how excited I was when OXO offered up their Cookie Press as part of the annual Cookies for Kids Cancer campaign. I was very happy to be chosen again as one of their bloggers to help promote the cause in 2014.
Cookies for Kids’ Cancer is committed to raising funds for research to develop new, improved treatments for pediatric cancer, the #1 disease killer of children in the U.S. They provide inspiration and support for individuals, businesses and organizations to raise funds by hosting local events. For every OXO stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000 pledge to Cookies for Kids’ Cancer. Look for specially marked OXO products at participating retailers in September that include the sticker on the label.
This year I used a chocolate spritz recipe that came with the cookie press and decided to throw in some coffee for a mocha flavor. You can certainly feel free to add in more instant coffee granules for a more intense flavor. I used 2 packages of Starbucks VIA Italian Roast. Enjoy!
- 1½ cups (3 sticks) unsalted butter, at room temperature
- 1 cup sugar
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 3½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tablespoons instant coffee granules
- Preheat the oven to 375 degrees.
- In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and eggs one at a time, continuously beating.
- Gradually add flour, coffee and cocoa powder, beating until well incorporated.
- Place dough in Cookie Press with desired disk. Press dough out onto an ungreased baking sheet.
- Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.