Yid.Dish: Flower Spritzes

By Leah Koenig

Published June 30, 2005.
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(About 60 cookies)

2 cups all-purpose flour

1 tablespoon unsweetened cocoa powder

1 cup (2 sticks) butter or margarine, softened

1/2 cup sugar

1 1/2 tablespoons lightly beaten egg (about 1/2 large egg)

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1) Preheat the oven to 350 degrees. Lightly grease several baking sheets.

2) Sift 1 cup of the flour with the cocoa. Beat the butter or margarine until smooth, about 1 minute. Add the sugar and beat until light and fluffy, about 5 minutes. Beat in the egg, vanilla, and salt. Divide in half. Add the cocoa mixture to half of the butter mixture and the remaining 1 cup flour to the other half.

3) Place the doughs in separate pastry bags fitted with 1/2-inch plain tips. Leaving 1-inch between cookies, pipe 5 to 6 dots of one type of dough into circles onto the prepared baking sheets. Pipe a dot of the other dough into the center.

4) Bake until lightly golden, about 15 minutes. Let the cookies stand until firm, about 1 minute, then transfer to a rack and let cool completely.


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