Makes 8 dozen cookies
Carmel Spritz Cookies:
2¼
cups flour, sifted
¼
teaspoon salt
1
cup butter
½
cup brown sugar, packed
1
egg, unbeaten
1
teaspoon vanilla or maple flavoring
Sift together flour & salt; set aside. Cream butter. Gradually add brown sugar. Blend in egg & vanilla. Gradually add dry ingredients; mix thoroughly. Press through cookie press on ungreased cookie sheet, using plate to make desired shape. Bake at 375º for 7-10 minutes or until light golden brown. Remove from cookie sheet immediately. Cool on wire rack.
Chocolate-tip Sandwich Spritz
Cookies:
Follow recipe for Carmel Spritz Cookies. Using plate with a thin narrow slit, press dough in strips across baking sheets. Mark strips in 3" pieces; bake. Immediately cut into pieces & remove to rack. When cool, spread thin layer of chocolate frosting between 2 cookies, placing bottom sides together. Dip ends in frosting, then in chocolate shot or finely chopped nuts.
Chocolate frosting:
Mix together 1 cup (6 ounces) semi-sweet chocolate & 3 tablespoons milk over hot water. Remove from heat. Add 1 cup sifted powdered sugar. Keep over hot water while frosting cookies. If necessary, thin with a few drops of milk (not enough for a full batch of cookies, try 1½ or 2 times this recipe).