home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
cookies
/
spritz
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
2KB
From: dz234@cleveland.freenet.edu (Helen B. Greenleaf)
Newsgroups: rec.food.recipes
Subject: Chocolate Spritz and Buttery Spritz
Date: 29 Nov 1994 22:04:10 -0500
Organization: Case Western Reserve University, Cleveland, OH (USA)
Message-ID: <3bfmf3$gdc@usenet.INS.CWRU.Edu>
References: <9411232054.ah01924@post.demon.co.uk>
CHOCOLATE SPRITZ
2 squares (1 oz. each) unsweetened chocolate, melted
1 cup (8 oz.) sweet butter, softened
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all-purpose flour
Preheat oven to 400 F. Beat butter, sugar, egg, vanilla and salt until
light and fluffy. Blend in melted chocolate. Add flour and mix well.
Load press with dough and press cookies out 2 inches apart onto ungreased
cookie sheets. Bake 5 - 7 minutes or just until very slightly browned
around eggs. remove to wire racks to cool. If desired, dust with
confectioners sugar. Yield: about 5 dozen
I also thought I'd try the following:
BUTTERY SPRITZ
1 1/4 cups sugar
1 cup Butter flavored Crisco
2 eggs
1/4 cup light corn syrup or regular pancake syrup
1 tsp. vanilla
1 tsp. almond extract
3 cups flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Heat oven to 375 F. Beat sugar and shortening until light and fluffy. Add
eggs, syrup, vanilla and almond extracts. Beat until well blended and
fluffy. Combine flour, with remaining dry ingredients and gradually add
to first mixture. Mix until well blended. Fill press with dough and press
out 2 inches apart onto cold ungreased baking sheets. Decorate as desired.
Bake for 7 - 9 minutes or until bottoms are golden. Cool 2 minutes on
baking sheet before removing to wire rack to cool completely.
Yield, 7 - 8 doz. cookies