INGREDIENTS

INSTRUCTIONS

Place the chocolate in the top of a small double boiler over hot
water on moderate heat. Cover until partially melted, then uncover
and stir until smooth. Remove from the heat and set aside to cool
slightly.
Sift together the flour, baking powder, baking soda, and salt and set
aside.
In the large bowl of an electric mixer cream the butter. Add the
vanilla and sugar and beat to mix well. Add the melted chocolate and
beat until incorporated. Then add the light cream or milk and the egg
and beat to mix well. On low spead add the sifted dry ingredients,
scraping the bowl with a rubber spatula and beating only until
incorporated.
Place the dough on a piece of wax paper, fold the sides of the paper
over the dough and press down on the paper to flatten the dough to a
scant 1-inch thickness, wrap in the paper and refrigerate for 20 to
30 minutes -- no longer or the dough will crack when you roll it out.
(However, if you do refrigerate it for longer -- even overnight --
let it stand at room temperature for about an hour before rolling it
out.)
Adjust two racks to divide oven into thirds and preheat oven to 400
degrees. Line cookie sheets with aluminum foil.
Flour a pastry cloth and place the dough on it. (If you have doubled
the recipe, roll only half of the dough at a time.) With a floured
rolling pin -- which should be refloured frequently to avoid sticking
~- roll the dough out until it is only 1/8-inch thick (thin).
I use a round cookie cutter that is 2 3/4 inches in diameter -- use
any size you like, and cut the cookies as close to each other as
possible.
Place the cookies 1/2 inch apart on the aluminum foil. (It might be
necessary to transfer the cookies from the pastry cloth to the foil
with a wide metal spatula -- handle them carefully in order to keep
them perfectly round and flat.)
Leftover pieces of the dough should be pressed together and rerolled.
Bake two sheets at a time for 7 to 8 minutes, reversing the sheets
top to bottom and front to back once to insure even taking. Bake
until the cookies feel almost firm to the touch. These are supposed
to be crisp (they will become more crisp as they cool) and they
should not be underbaked, but watch them carefully to be sure they do
not burn. (If you bake one sheet at a time, bake it on the upper
rack.)
With a wide metal spatula, transfer the cookies to racks to cool.
Store airtight. Makes 36 2 3/4 inch cookies.
Wonderful thin, crisp, plain cookies, the dough is rolled out and cut
with a cookie cutter. The recipe can easily be doubled if you wish.
Recipe by: Marg Smith <msmith@oavax.csuchico.edu>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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