Spritz Cookies
Ingredients:
------------
1 cup butter (don't use margarine), softened
1/2 cup sugar
2 1/4 cups all-purpose flour
1 tsp. vanilla extract
1/2 tsp salt
1 egg
Heat oven to 400. Mix butter and sugar. Stir in
remaining ingredients. At this point divide the dough
into two or three parts and place in separate bowls.
Use food coloring to color the dough different colors
(for Christmas, red and green make a nice combo). When
putting the dough in the press, try to spoon each
color in on one side of the press, so that you'll get
the multi-colored effect. Bake until the cookies are
set but NOT brown, 6 to 9 minutes. (Six minutes worked
fine for my oven, so be sure to check them).
Immediately remove from cookie
sheet. |
Chocolate Chip
Cookies
2 C all purpose flour
1 tsp baking soda
1/2 C. unsweetened cocoa
1/2 C. butter or margarine
1/2 C shortening
1 C. packed brown sugar
1 C. granulated sugar
2 eggs
1/2 tsp vanilla
2 C. semisweet chocolate chips (or white chips)
1 C. chopped walnuts or pecans or almonds (optional .
. . sort of)
Cream butter and shortening with sugars until fluffy.
Add eggs and vanilla and mix well. Add dry ingredients
and beat til well combined. Stir in chips and nuts.
Bake at 375 F for 8 to 10 minutes until barely done.
Cool until they don't burn your mouth, and eat as
quickly as possible.
Before beginning any chocolate binge, please check
with your
physician for possible complications. |
Chocolate Zucchini
Cake
Ingredients:
Sift together then set aside:
2 1/2 cups flour
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
Cream together:
3/4 cup soft margarine
1/2 cup powdered cocoa
1 3/4 cup sugar
Add 3 eggs, mixing well after each addition. Combine
and stir into
mixture:
2 tsp vanilla extract
2 tsp grated orange peel
2 cups grated zucchini
Add dry ingredients, alternating with 1/2 cup milk,
then add 1 cup
chopped nuts if desired. Pour into greased and floured
Bundt or 9x13 inch cake pan and bake for 1 hour at 350
degrees F. Cool and drizzle with any glaze. |
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