Yield: 1 Servings
|1 cup||Vegetable shortening or margarine|
|2 teaspoons||Baking powder|
|1 \N||Envelope sugar vainil|
|\N \N||Semi-sweet chocolate for dipping; (optional)|
Mix all the ingredients until blendend and let rest in the fridge for at least 3 hours. On lightly floured surface, roll the dough to ⅛ inch thickness. Cut with cookie cutter in your desired shapes or use a glass.
Place cookies ½ inch apart on greased cookie sheets. Bake until lightly browned. Remove to wire rack to cool. Melt the chocolate over boiling water or in the microwave, and beat until creamy. When cookies are cold dip one at a time parcially in the chocolate and let cool again on waxed paper.
Posted to JEWISH-FOOD digest V97 #317 by "Wajnberg" <wajnberg@...> on Dec 5, 1997