| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cookies |
120 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 3/4 |
c |
Butter or margarine |
|
|
softened |
| 1/2 |
c |
Heavy cream |
|
|
Granulated sugar |
| 1/4 |
c |
Butter or margarine |
| 2 |
oz |
Unsweetened chocolate |
| 1 |
c |
Powdered sugar |
| 1 |
t |
Vanilla or dark rum |
| 2 |
T |
Hot coffee or water |
INSTRUCTIONS
Preheat oven to 375'F. Line cookie sheets with parchment paper or
leave ungreased. Place flour in large bowl. Using electric mixer,
blend 3/4 butter into flour until it forms pea-size pieces. Drizzle
cream over the butter mixture; toss by hand just until mixed (mixture
will look curdled). Turn dough out onto lightly floured surface; press
together to form ball. (If dough is too soft to handle, cover and
refrigerate until firm.) Roll out dough, 1/3 at a time, to 1/8"
thickness on lightly floured surface. Cut out with 1 1/4" round
cutter. Dip top of each dough circle in granulated sugar. Place
sugared side up, 2" apart, on prepared cookie sheets. Pierce each
cookie with fork. Bake 9-11 minutes or just until edges are very
lightly browned. Remove to wire racks to cool. Prepare Fudge Filling.
Spread filling on bottoms of half the cookies. Top with remaining
cookies, bottom sides down, forming sandwiches. Makes about 10 dozen
sandwich cookies. FUDGE FILLING: Melt 1/4 cup butter and chocolate in
small bowl over hot water. Stir until smooth. Blend in powdered sugar
and vanilla. Stir in coffee until filling is spreadable, but not too
soft. From Favorite All Time Recipes - Homemade Holiday Cookies,
Publication International, Ltd., ISBN 0-7853-0147-X. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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