2 oz Unsweetened chocolate
-squares
1/2 c Butter or margarine
1 c Light brown sugar; firmly
-pack
1/2 ts Vanilla extract
1 lg Egg
2 c All-purpose flour
1/2 ts Baking powder
1/4 ts Salt
Recipe by: MARY WILSON BWVB02B
In small heavy saucepan over very low heat, stir chocolate until melted
and smooth. Remove from heat; cool. In large bowl with electric mixer at
medium speed, beat butter, sugar and vanilla until light and fluffy; beat
egg in well; beat in melted chocolate.
In small bowl combine flour, baking powder and salt; with mixer at low
speed, beat into butter chocolate mixture to blend well. Flatten dough to
disk shape; refrigerate, wrapped in plastic, 30 minutes. Work with
one-fourth dough at a time; keep reminder refrigerated. Heat oven to 350°F.
Roll dough out to 1/8 or 1/4-inch thickness on lightly floured surface and
cut into desired shapes; or, mold into shapes. Place on ungreased cookie
sheets, spacing about 1 inch apart; bake 6 to 10 minutes, depending on
thickness of dough, until dry to touch. Cool on wire racks. Store in
airtight containers.
Makes 2 to 4 dozen cookies, depending on size.
Follow basic recipe above, with the following variation listed herein:
1. COCO-BERRY THUMBPRINTS: After chilling, shape dough into 1-inch
balls; with thumb, make indentation in each. Bake 7 to 8 minutes. When
cool, sprinkle lightly with confectioners' sugar; fill indentations with
raspberry jam (about 1/4 cup).
