Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Margarine; softened |
| 1¼ \N | Confectioners' sugar |
| 1½ teaspoon | Vanilla extract |
| ½ cup | Cocoa |
| 1¾ cup | All purpose flour |
| 3 tablespoons | Margarine |
| ⅓ cup | Cocoa |
| ¼ cup | Water |
| 1 teaspoon | Vanilla extract |
| 1½ cup | Confectioners' sugar |
CHOCOLATE GLAZE
Source: Ladies Circle Magazine- Jan/Feb. 1993 Yield: approx. 2 dozen cookies
Heat oven 300ºF. In large mixer bowl beat margarine, sugar and vanilla until creamy. Add cocoa; blend well. Gradually add flour, blending until smooth. On lightly floured surface or between 2 pieces of wax paper roll dough to about ½ inch thickness. Cut dough into desired shapes with cookie cutter(s). (Scraps can be gathered and re-rolled). Place on ungreased cookie sheet. Bake 20 minutes or until just firm. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Dip about half of each cookie into Chocolate Glaze. Place on wire rack until glaze is set.
Chocolate Glaze: In small saucepan over low heat melt margarine. Stir in cocoa and water. Cook over low heat, stirring constantly, until mixture thickens; do not boil. Remove from heat; stir in vanilla. Gradually add confectioners' sugar, stirring with wire whisk until smooth. Add additional water, 1 teaspoon at a time, if needed for desired consistency.
Posted to JEWISH-FOOD digest V97 #336 by Bella Parnes <bparnes@...> on Dec 30, 1997