Tuesday, December 16, 2014
More from New York, and cookies
The singer is singin' and the baker is bakin'.
These are called "Chocolate Spice Hearts," but you don't have to make just hearts, you know! So we have airplanes, rocket ships, pigs, teapots and trees, as well as a few hearts for good measure. They are quite good, so I shall give you the recipe, which I copied out from somewhere, around 1991, I believe. No idea to whom the credit should go.
Chocolate Spice Hearts
2 cups of flour
1/2 cup of cocoa
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp baking powder
1/4 tsp salt
Set aside for now.
Beat together till light and fluffy:
1 cup butter, room temperature
1 cup icing sugar, sifted
1 tsp vanilla
Beat in flour mixture until blended. Between two sheets of wax paper, roll out the dough to 1/4-1/2 inch thickness.
Refrigerate the dough overnight, or for several hours, until firm enough to cut.
Heat oven to 325ºF.
Cut shapes out of the chilled dough, prick a few times with a fork and bake for 17-20 minutes, till cookies are firm to the touch.
When they are cooled, you can sprinkle them with more icing sugar.
Makes about 2 dozen.