Mint Kiss Spritz

Ingredients

2/3 cup granulated sugar
1 cup butter, softened
1 large egg
1/2 teaspoon salt
2 teaspoons vanilla
scant 1/4 teaspoon mint extract
2-1/4 cups all-purpose flour
1/4 teaspoon green food coloring
60 chocolate stars or Hershey’s Kisses

Directions

Pre-heat oven to 400F.

In large mixer bowl combine sugar, butter, egg, salt, vanilla, and mint extract. (I suggest adding 1/8 teaspoon of mint extract at this point). Beat at medium speed until mixture is light and fluffy, 2 to 3 minutes.

Add flour, beat at low speed, until well mixed, 2 to 3 minutes. Taste-test your dough and add the rest of the mint extract if necessary. Mix in green food coloring, adding just enough to achieve the desired color.

Place dough in cookie press fitted with a star or flower disk (do not use a wreath disk that will leave a hole in the middle of the cookie). Form desired shapes 1 inch apart on cold, ungreased cookie sheets with no parchment paper and no silicone mat (this will make the cookies form easier on the sheet).

Bake for 6 to 8 minutes or until edges are lightly browned. Immediately after removing cookies from oven place one chocolate star or Hershey’s kiss on each cookie, pressing in slightly. Allow cookies to cool for a few minutes then remove to wire racks to cool completely. Do not touch the kisses, as they will completely melt and will need some time to solidify again (they will retain their shape).

Allow cookie sheet to cool completely before forming more cookies on it (I pop mine in the freezer for a few minutes).