MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Kiddush Cookies
Categories: Cookies, Snacks, Chocolate
     Yield: 3 Dozen

     2 c  Unbleached A-P flour
   3/4 ts Kosher salt
     1 ts Baking powder
     1 c  Unsalted butter; room temp
   2/3 c  Sugar
     2 lg Egg yolks
 1 1/2 ts Pure vanilla extract
   1/4 ts Pure almond extract
          Rainbow sprinkles
     6 oz Chocolate chips or chopped
          - chocolate
          Confectioner's sugar (opt)

 Set the oven @ 400 F/205 C.

 In a medium bowl, combine the flour, salt, and baking
 powder; set aside.

 In the bowl of a stand mixer fitted with the paddle
 attachment, beat together the butter and sugar on
 medium-high speed until light and fluffy, 3 to 4
 minutes. Reduce the speed to medium and add the egg
 yolks one at a time, beating well after each addition.
 Beat in the vanilla and almond extract. Reduce the speed
 to low and add the flour mixture. Beat to combine,
 increasing the speed of the mixer to medium once most of
 the flour mixture has been incorporated and scraping
 down the sides of the bowl with a rubber spatula as
 needed.

 Transfer the dough to a spritz cookie press and pipe
 cookies out onto two ungreased, unlined baking sheets,
 using two squeezes of the cookie press trigger per
 cookie and spacing the cookies 1 inch apart.
 (Alternatively, transfer the dough to a pastry bag
 fitted with a 1/2" fluted tip and pipe into 1-1/2"
 rounds or 2" shells, using about 1 tablespoon per
 cookie.) Sprinkle with rainbow sprinkles or leave the
 cookies plain so you can dip them in chocolate after
 they're baked (or do a mix of both).

 Bake until lightly browned around the edges, 8 to 10
 minutes. Let cool on the sheet for 1 to 2 minutes, then
 use an offset spatula to carefully transfer the cookies
 to a wire rack and let cool completely.

 To dip in chocolate, melt the chocolate in a heatproof
 bowl set over a saucepan of simmering water (the bottom
 of the bowl should not touch the water), or microwave
 the chocolate in 30- second increments, stirring after
 each, until it has melted. Dip the cookies halfway into
 the melted chocolate, scrape off any excess chocolate
 from the bottom, and transfer to a plate.
 (Alternatively, dip one side of a cookie in chocolate,
 and sandwich with a second cookie.) Top with sprinkles,
 if desired. Let the chocolate harden. Dust with
 confectioners' sugar, if desired. The cookies will keep
 in an airtight container at room temperature for up to 5
 days.

 By: Alana Newhouse

 Yield: makes 36

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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