from the kitchen of: Cookie Stamps
Chocolate Butter Cookies
1 1/4 cups butter or margarine, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla extract
3 squares (3 ounces) unsweetened chocolate, melted and cooled
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup sifted powdered sugar
2 tablespoons milk
Prepare chocolate and set aside to cool. In large mixer bowl beat together butter or margarine and granulated sugar till light and fluffy. Beat in eggs and vanilla. Blend in melted and cooled chocolate.
Thoroughly stir together flour and baking powder; gradually add to butter mixture, beating till smooth. Cover; chill till firm or about 1 hour. Form dough into small balls, place on an ungreased cookie sheet, and stamp with cookie stamp.
If using a springerle rolling pin, roll dough to 1/4-inch thickness on floured surface, then press once with rolling pin. You may also use a cookie stamp on rolled-out 1/4 inch-thick dough. Then cut out designs with a knife into squares or with a cookie cutter, and carefully transfer cookies with a spatula onto an ungreased cookie sheet.
Bake in a 375 degree F oven for 12 to 14 minutes for 3 1/2-inch cookies or 10 to 12 minutes for 1 1/2- to 2-inch cookies. Cool 1 minute; remove to wire rack.
When cookies are completely cool, stir together powdered sugar and about 2 tablespoons milk or enough to make a thin glazing consistency. Spread glaze thinly over cookies; allow to sit. Makes about twenty 3 1/2-inch or 3 1/2 to 4 dozen 1 1/2-inch cookies.