| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
24 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine; softened |
| 1 1/4 |
|
Confectioners' sugar |
| 1 1/2 |
ts |
Vanilla extract |
| 1/2 |
c |
Cocoa |
| 1 3/4 |
c |
All purpose flour |
| 3 |
tb |
Margarine |
| 1/3 |
c |
Cocoa |
| 1/4 |
c |
Water |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Confectioners' sugar |
INSTRUCTIONS
CHOCOLATE GLAZE
Source: Ladies Circle Magazine- Jan/Feb. 1993 Yield: approx. 2 dozen
cookies
Heat oven 300ºF. In large mixer bowl beat margarine, sugar and vanilla
until creamy. Add cocoa; blend well. Gradually add flour, blending until
smooth. On lightly floured surface or between 2 pieces of wax paper roll
dough to about 1/2 inch thickness. Cut dough into desired shapes with
cookie cutter(s). (Scraps can be gathered and re-rolled). Place on
ungreased cookie sheet. Bake 20 minutes or until just firm. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. Dip about half of
each cookie into Chocolate Glaze. Place on wire rack until glaze is set.
Chocolate Glaze: In small saucepan over low heat melt margarine. Stir in
cocoa and water. Cook over low heat, stirring constantly, until mixture
thickens; do not boil. Remove from heat; stir in vanilla. Gradually add
confectioners' sugar, stirring with wire whisk until smooth. Add additional
water, 1 teaspoon at a time, if needed for desired consistency.
Posted to JEWISH-FOOD digest V97 #336 by Bella Parnes <bparnes@aabgu.org>
on Dec 30, 1997
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