1 1/2 c Sugar
1 c Unsalted butter; softened
4 Eggs
3 c Sifted flour
1 ts Baking soda
-CHOCOLATE FUDGE ICING-
3 oz Unsweetened baking chocolate
2/3 c Sugar
1/3 c Strong coffee
1/4 c Heavy cream
1/8 ts Salt
1 tb Unsalted butter
1 ts Vanilla extract
VANILLA ICING
2 tb Butter; softened
1 tb Heavy cream
2 ts Vanilla extract
2 c Confectioners’ sugar
from: 365 great cookies you can bake (Lois Hill) c1990.
Preheat the oven to 400 deg. F. Lightly grease two large baking sheets with
butter or veg. shortening. In a large mixing bowl, cream together the sugar
and butter. Beat in the eggs, one at a time, and continue to beat until the
mixture is creamy. Sift the flour with the baking soda. Add the flour
mixture to the batter, 1/2 cup at a time, and work into a soft dough,. On a
floured work surface, roll out the dough to a thickness of 1/4 inch. Cut
out the cookies using a 4-inch, round cookie cutter or a small bowl. Place
the cookies 1 inch apart on the baking sheets. Bake for 8-10 minutes or
until the cookies have browned around the edges. Remove from the oven,.
After the cookies have cooled for 2-3 minutes, but are still warm to the
touch, use a spatula to transfer them to wire racks to cool completely.
When the cookies have thoroughly cooled, prepare the icing. In a saucepan
over low heat, combine the chocolate, sugar, coffee, cream, and salt. Bring
to a boil and cook, stirring constantly, until the mixture reaches the
soft-ball stage (when a teaspoon of liquid dropped into a glass of water
forms a soft ball). Remove the pan from the heat. Stir in the butter and
vanilla, then set aside. In another bowl combine the butter, cream and
vanilla extract. Beat until the mixture is creamy. Gradually add the sugar
until the icing thickens. Spread half of each cookie with the choc. icing
and the other half with the vanilla icing. Let the icing harden and dry.
Yields
1 Servings