| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Prune butter; * see note |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 2 |
c |
All-purpose flour |
| 1/2 |
c |
Cocoa |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
|
|
Confectioner's sugar |
INSTRUCTIONS
Source: Dallas Morning News
In a large bowl, beat prune butter, sugar and eggs on medium speed of
electric mixer. Stir together flour, cocoa, baking powder, baking soda and
salt; add to butter mixture, beating until well blended. Cover; refrigerate
dough until firm enough to handle.
Preheat oven to 350 F. On a lightly floured surface, roll dough to 1/8-inch
thickness; cut with star-shapped cookie cutter (can use menorah, dreidel
and others). Place on ungreased cookie sheet. Bake 5 to 7 minute, or until
no imprint remains when touched lightly in the center. Cool 1 minute;
remove cookie sheet to wire rack. Cool completely. Sprinkle with
confectioners' sugar.
Yield: Makes about 4 dozen cookies.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by MickieX@aol.com on
Nov 2, 1997
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