NEW CASTLE —
- 3/4 cup butter
- 1 cup sugar
- 5 eggs
- 2 squares baking chocolate
- 1 1/2 cups flour
- 3 tsps. baking powder
Cream the butter and sugar and add the beaten egg yolks. Sift flour and baking powder together and add sifted ingredients to butter/sugar mixture. Then add the melted chocolate and fold in the beaten egg whites. Fill small, greased muffin tins two thirds full of the batter. Bake at 450 for about 15 minutes. Split and fill with apricot jam. Sprinkle with powdered sugar.
Hungarian Butter Cookies
- 2 3/4 cups sifted all-purpose flour
- 3 tsps. baking powder
- 1/4 tsp. salt
- 1 1/2 cups unsalted butter, chilled
- 4 egg yolks, slightly beaten
- 1 cup dairy sour cream
- 1/4 cup sugar
- 1 egg white. slightly beaten
Sift flour, baking powder and salt together into a bowl. Cut in butter until particles are the size of rice kernels.
Add a mixture of egg yolks, sour cream and sugar, mixing until blended.
Knead until a smooth dough is formed. Roll dough 1/4-inch thick on a lightly floured surface; cut with a 2 1/2-inch round cutter.
With a sharp knife, make a crisscross pattern on top of each; brush with egg white and sprinkle lightly with granulated sugar. Place on ungreased cookie sheets. Bake at 400 for 5 minutes. Reduce oven temperature to 350 and bake about 14 minutes.
Swedish Cocoa Butter Sticks
- 1 1/2 cups sifted all-purpose flour
- 2 tbsps. cocoa
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3/4 cup butter or margarine
- 3/4 cup sugar
- 1 egg, slightly beaten
- 1 tbsp. cold water
- 3 tbsps. finely chopped blanched almonds
- 2 tbsps. sugar
Sift flour, cocoa, baking powder and salt together; set aside.
Cream butter; add 3/4 cup sugar gradually, beating until fluffy. Reserve 1 tbsp. egg; blend remainder into butter mixture, beating thoroughly.
Add dry ingredients in fourths, mixing until blended after each addition. Chill dough thoroughly.
Divide dough into four portions; shape each into a roll 3/4-inch in diameter. Place rolls 4 inches apart on ungreased cookie sheets; flatten each until 1/4-inch thick with a fork dipped in flour; smooth dough at edges.
Combine water with reserved egg; brush top of dough slightly. Sprinkle a mixture of almonds and 2 tbsps. sugar over dough.
Bake at 400 for 8 to 10 minutes. Cool 1 minute; cut crosswise into 1-inch pieces and remove to wire racks.
*For additional chocolate flavor, increase cocoa to 1/4 cup and decrease salt to 1/4 tsp.
*For cocoa butter balls, follow recipe but shape dough into 3/4-inch balls; place about 2 inches apart on cookie sheets and flatten each with a fork. Brush tops with egg; sprinkle with almond-sugar mixture.