Cute chocolate cookies are just minutes away with fun spritz cookies. Sandwich some ganache frosting between them for an extra delightful dessert treat!
In your mixer, cream together the butter and sugar until it's light and fluffy.
Add the egg and mix until combined. Mix in the water and extract(s).
In a bowl, whisk together the flour, cocoa powder, baking powder and salt.
Mix the dry ingredients into the wet ingredients until it is just combined.
Spoon into a cookie press and follow the instruction of the press to push out onto a baking sheet. I like to bake them on a silicone baking mat or parchment paper to prevent overbrowning of the bottoms.
Press in a large heart sprinkle if desired.
Bake at 375°F for 7-8 minutes.
Cool for 5 minutes on the pan and then remove to a wire rack to cool completely.
Ganache
Put the sugar, cream and butter in a medium sauce pan. Heat over low until the butter is melted and the mixture is hot.
Remove from heat and stir in the chocolate and extracts. Keep stirring until it is smooth. Once the chocolate is melted and the mixture is smooth, set aside to cool.
Once the chocolate mixture is close to room temperature, it should be a frosting consistency.
I find it easiest to pipe it onto the cookies, so spoon it into a piping bag or plastic baggie. Cut the corner off the bag and pipe onto half of the completely cooled cookies. Top with the remaining cookies.
Store in an airtight container until ready to serve.