Yield: 48 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter or margarine -- |
| \N \N | Melted |
| 1 cup | Sugar |
| ⅓ cup | Almond paste |
| 2 \N | 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 |
| \N \N | Coating |
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