Chocolate Spritz Cookies

2¼ cups unbleached, all-purpose flour ⅓ cup unsweetened cocoa powder, sifted ½ teaspoon salt ½ pound (2 sticks) unsalted butter, cubed and at room temperature 1 cup confectioners’ sugar ¼ cup packed light brown sugar 1½ tablespoons pure vanilla extract 1 large egg

Nutritional information per cookie: Calories 29 (50% from fat) • carb. 3g • pro. 0g • fat 2g • sat. fat 1g • chol. 6mg • sod. 11mg • calc. 2mg • fiber 0g

Preheat oven to 350°F. Put the flour, cocoa powder and salt into a small mixing bowl. Whisk to combine; reserve. In a large mixing bowl, combine the butter and sugars. Using a Cuisinart® Hand or Stand Mixer fitted with the mixing beaters/paddle, mix until light and creamy. Add the vanilla and egg; mix until fully combined. Add the reserved dry ingredients and mix on low, until just combined. Fit the Cuisinart® Electric Cookie Press with desired disc, as instructed on page 2. Load the cookie dough to the MAX fill line. Press cookie dough out onto an ungreased/unlined baking pan, about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until just set. Cool cookies before removing from pan.