Chocolate squares
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine -- |
| Melted | ||
| 1 | cup | Sugar |
| ⅓ | cup | Almond paste |
| 2 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Chocolate extract |
| 1¾ | cup | Flour |
| ¾ | cup | Cocoa |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 4 | ounces | Vanilla-flavored candy |
| Coating | ||
Directions
In a medium bowl, cream butter and sugar until fluffy. Add almond paste, eggs, and extracts. Beat 2 minutes at high sppeed of an electric mixer. In a small bowl, combine flour, cocoa, baking powder and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Shape dough into 2 balls. Wrap in plastic wrap and chill 1 hour. Preheat oven to 350. On a lightly floured surface, use a floured rolling pin to roll out each half of dough to ¼ inch thickness. Using a sharp knife, cut dough into 2 inch squares.
Transfer to a greased baking sheet. Bake 10 to 12 minutes or until firm. Transfer to a wire rack to cool completely.
In a small saucepan, melt candy coating over low heat, stirring constantly. Spoon candy coating into a pastry bag fitted with a medium round tip. Pipe stripe on cookies. Allow coating to harden.
Store in an airtight container. Yield: about 4 dozen cookies.
Recipe By : Sue Klapper
From: Marjorie Scofield Date: 04-28-95 (160) Fido: Recipes