2 cups sifted all-purpose flour (sift first, then measure)
Reheat oven to 400 degrees F.
Cream shortening until light. Gradually add sugar and beat until
light and fluffy. Add eggs and vanilla, beating until combined.
Sift cocoa, baking powder, salt and flour together. Mix gradually
with mixer on to the creamed mixture until incorporated.
Fill press and form desired shapes on ungreased cookie sheet.
Bake approximately 10 to 12 minutes or until lightly browned
Yield: approximately 60 cookies
This is a tried and true method of achieving consistency every time:
Don't grease cookie sheets.
Add flour gradually.
Check for dough consistency before adding all of the flour.
If dough is too dry, add 1 egg yolk.
If dough is too soft, chill 30 to 60 minutes.
When I feel creative, I take whole maraschino cherries and place
on top of a rosette shaped cookie, bake it and then drizzle
with melted white or bittersweet chocolate.
I also enjoy experimenting with ingredients. I sometimes take
whole coffee beans and finely grind them to a powder consistency
and add it to anything that I make chocolate. The taste is outstanding.
Give it a try and see what you think!
Posted by BettyBoop at Recipe Goldmine 10/27/2001 3:02 pm.