Chocolate Spritz Cookies

What would special occasions be without these tender, chocolate butter cookies in fun and creative shapes and sizes? These cookies first appeared in the "HERSHEY'S Cocoa Cookbook" as "Cocoa Press Cookies," and have been used in numerous HERSHEY'S cookbooks.

Ingredients

	Amount Per Serving	% DV *
Calories	60
Calories from Fat	30
Total Fat	3 g	5% DV
Saturated Fat	2 g	10% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	55 mg	2% DV
Total Carbohydrates	6 g	2% DV
Dietary Fiber	0.0 g	0% DV
Sugars	2 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

3 g

5% DV

Saturated Fat

2 g

10% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

55 mg

2% DV

Total Carbohydrates

6 g

2% DV

Dietary Fiber

0.0 g

0% DV

Sugars

2 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

2% DV

	Amount Per Serving	% DV *
Calories	60
Calories from Fat	30
Total Fat	3 g	5% DV
Saturated Fat	2 g	10% DV
Trans Fat	0 g
Cholesterol	15 mg	5% DV
Sodium	55 mg	2% DV
Total Carbohydrates	6 g	2% DV
Dietary Fiber	0.0 g	0% DV
Sugars	2 g
Protein	1 g
Vitamin A		2% DV
Vitamin C		0% DV
Calcium	0 mg	0% DV
Iron		2% DV

Amount Per Serving

% DV *

Calories

Calories from Fat

Total Fat

3 g

5% DV

Saturated Fat

2 g

10% DV

Trans Fat

0 g

Cholesterol

15 mg

5% DV

Sodium

55 mg

2% DV

Total Carbohydrates

6 g

2% DV

Dietary Fiber

0.0 g

0% DV

Sugars

2 g

Protein

1 g

Vitamin A

2% DV

Vitamin C

0% DV

Calcium

0 mg

0% DV

Iron

2% DV

1 cup butter or margarine (2 sticks) , softened

2/3 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1/3 cup HERSHEY'S Cocoa

1/2 teaspoon salt

Decorating sugars, sprinkles or candied cherries (optional)

Directions

1. Heat oven to 350°F.

2. Beat butter, granulated sugar, egg and vanilla until light and fluffy in large bowl. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended.

3. Fill cookie press with dough. Press dough onto cool, ungreased cookie sheet. Garnish with sugars, sprinkles or cherries, if desired.

4. Bake 5 to 7 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. Makes about 54 cookies.

VARIATION: CHOCOLATE DIPPED CHOCOLATE SPRITZ COOKIES: Prepare dough as directed

above. Press dough onto cool, ungreased cookie sheet with ribbon plate in cookie press. Bake

and cool as directed. Melt 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S

Semi-Sweet Chocolate Chips with 1 tablespoon shortening (do not use butter, margarine,

spread or oil). Gently dip part of each cookie into chocolate. Place on wax paper-covered tray.

Refrigerate until firm.