Wait, don’t leave yet!
I know what you are thinking. You are probably thinking you are done with sweets and baking for the year!
Please say it isn’t so…?
Please tell me you can squeeze in just one more tiny little batch of cookies?
Don’t they look like little firework sparks shooting out in the very first pic? Totally New Year’s Eve appropriate if you ask me!
OK, fine… so if my lame firework spark< =>cookie comparison didn’t totally convince you to make these.
What if I told you, these cookies are light and delicate? What if I also told you that in my opinion they would pair just wonderfully with a nice glass of champaign, cava, or sprinkling cider? Hint… hint… 😉
I somehow knew that last statement would do the trick!
Chocolate Malt Spritz Cookies
adapted from Martha Stewart’s Cookies by Martha Stewart
2 3/4 cups all-purpose flour
1 cup chocolate malt Ovaltine
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon grated nutmeg
2 sticks (1 cup) unsalted butter, room temperature
4 ounces cream cheese
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Whisk together flour, Ovaltine, baking powder, salt, and nutmeg.
Cream butter, cream cheese, granulated and light brown sugar in a stand mixer fitted with the paddle attachment. Add egg and vanilla mix on medium-low until just incorporated. Reduce mixer speed to low. Add flour mixture gradually.
Transfer dough to a pastry bag fitted with a star tip such as Ateco #825. Pipe 2 1/2″ logs onto an ungreased cookie sheet.
Bake for 11-15 minutes, rotate cookie sheet halfway through baking.
Transfer cookies to a cooling rack. Store in an airtight container once they are cool.
Where will you be ringing in the New Year?