Butter Spritz Cookies

Ingredients

• 200 g soft butter
• 75 g coconut blossom sugar
• 1 vanilla pod
• 1 egg (medium size)
• 350 g spelt flour (type 1050)
• 2 tbsp Cornstarch
• 1 tsp Baking powder
• 1 tsp cocoa powder (concentrated)
• 1 tbsp milk
• 150 g dark chocolate

Instructions

1. 1.

   Slice the vanilla pod lengthwise and scrape out the seeds. Cream the butter. Gradually fold in the coconut blossom sugar, vanilla seeds, and egg. Mix flour with cornstarch and baking powder and sift. Stir portions of the dry mix into the butter mixture until a firm, pipeable dough forms. Add a little milk if needed. Take half of the dough and combine it with cocoa and milk.

2. 2.

   First pipe the lighter dough into a piping bag fitted with a 7 mm round tip and pipe rings and an "S" onto a baking sheet lined with parchment paper. Bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for 15–18 minutes.

3. 3.

   Meanwhile, fill the piping bag with the darker dough and pipe it onto another baking sheet as described. Bake at the same temperature. Let the cookies cool on wire racks.

4. 4.

   Cut the dark chocolate into pieces, place them in a bowl, and melt over a hot water bath. Dip half of each cookie in chocolate. Decorate the cookies as desired.