We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Monday, May 31, 2010

Cookie Recipe #149 - Chocolate Spritz

Happy Memorial Day to all, especially those who have served, and those who are serving, our country. Our thanks goes out to each one of you for your dedication and the fine example you set, in other words, a hero!
This is another form of a pressed cookie (spritz), only this one comes from the chocolate family. A glass of milk is a definite companion of these cookies as they tend to dissolve upon insertion.

Ingredients: 3/4 cup butter, softened, 3 tablespoons confectioners' sugar, 1 1/2 cups all-purpose flour, 2 tablespoons cocoa, 3 tablespoons cornstarch, assorted sprinkles, mini or regular chocolate chips, nuts, or colored sugar crystals.

Instructions: Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. Cream the butter and confectioners' sugar together in medium mixing bowl until pale and fluffy. Sift the flour, cocoa, and cornstarch together over the butter mixture and mix until smooth. Fill cookie press with dough and press out desired shapes onto prepared baking sheets about 2 inches apart. If desired, sprinkle tops of cookies with sprinkles, chocolate chips, nuts or colored sugar crystals.

Bake 10 minutes until just beginning to change color. Remove from oven and allow to cool a minute or two on baking sheet before transferring to wire racks to cool.

Makes 2-3 dozen cookies.

"The Cookie and Biscuit Bible", Hermes House, Annes Publishing Ltd., London, 2003.

Cookies Rule!!!

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