Yid.Dish: Flower Spritzes
(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.
I’m personally matching all gifts to the Forward, up to $36,000. Can I match your gift now?
Hello, fellow Forward reader! I’m Joel Brown, a Forward reader and supporter for more than 15 years, and currently the chair of the board of directors.
I’m an avid Forward reader because it ticks so many of my essential boxes: excellent journalism, Jewish focus and diverse viewpoints. In today’s political climate, what I most appreciate is the Forward’s independence — made possible by the generosity of its membership.
The Forward is committed to bringing you unbiased, nuanced Jewish news. From my position as board chair, I see an exciting future as we expand our position as the definitive independent voice of contemporary American Judaism.
— Joel Brown, Forward board chair
Support our mission to tell the Jewish story fully and fairly.
