angledge | cookie recipes

These are two of my favorite cookie recipes, provided courtesy of the Lil' Lucy Woman. Housemates: I will try to make these at some point this winter.

Chocolate Mint Pinwheels
One 10 oz. pkg. (1 ½ cup) Nestle Toll House Mint Chocolate Morsels, divided
¾ cup butter, softened
1/3 cup sugar
1 egg
1 tsp. vanilla extract
2 ¼ cup flour
½ tsp. salt

Melt over hot (not boiling) water, ½ of the chocolate morsels, stir until smooth. Cool, set aside in bowl, combine butter and sugar, beat until creamy. Add egg and vanilla extract, beat well (Note: mixture will look curdled). Gradually add flour and salt. Place 1 cup of dough in bowl. Add melted morsels, blend thoroughly.

Shape into ball; flatten. Cover with plastic wrap. Shape remaining dough into ball. Flatten. Cover with plastic wrap. Chill until firm – about 1 ½ hours.
Preheat oven to 375 degrees.

Between sheets of waxed paper, roll each ball of dough into 13” by 9” rectangle. Remove top layers of waxed paper. Invert chocolate dough on plain dough. Peel off waxed paper. Roll up lengthwise, jelly roll style. Cut into ¼” slices. Bake at 375 deg for 7 to 8 minutes. Cool.

Melt over hot (not boiling) water the remaining 1 cup of morsels. Stir until smooth. Spread flat side of each cookie with ½ slightly rounded teaspoonful of melted morsels.
Chill.

Makes 3 ½ dozen cookies.

Ischl Tartlets

2 ¾ cups sifted all-purpose flour
½ teaspoon baking powder
1 cup (2 sticks) butter margarine, softened
1 package (3 oz) cream cheese, softened
1 cup granulated sugar
1 egg
½ cup almonds, ground
1 tablespoon grated lemon rind
1 jar (12 oz) raspberry preserves
10X (confectioners) sugar

Sift flour and baking powder onto wax paper. Beat butter, cream cheeses, sugar and egg in a large mixing bowl until light and fluffy. Add flour mixture, blending thoroughly. Stir in ground almonds and lemon rind. Turn dough out onto wax paper (mixture will be sticky). Shape into a ball. Chill several hours or overnight.

Cut dough in half. (Refrigerate other half). Roll out dough to a 1/8” thickness on a lightly floured pastry board with a lightly floured rolling pin. Cut the dough with a 3” round cookie cutter as many circles as you can. Place circles on ungreased cookie sheets. Refrigerate scraps of dough for re-rolling.

Repeat with the other half of the dough, cutting out an equal number of circles as the first batch. Place on cookie sheets. With a 1” cookie cutter or thimble, cut out center of each circle. Ball scraps of dough for second rolling, cutting out equal numbers of solid and cut-out circles.

Bake in a moderate oven (350 degrees) for 8 minutes or until edges of cookies are lightly browned. Remove cookie sheets from oven and let stand for one minute, then remove cookies with wide spatula to wire racks. Cool thoroughly.

Heat raspberry preserves in a small saucepan. Spread each of the solid cookies completely to edge, with a thin layer of hot preserves. Top each solid cookie with a cutout cookie. Press together to make a sandwich. Place on wire rack. Sprinkle tops of tartlets with confectioners sugar.

Spoon a dab of preserves into the opening of each tart; let preserves set slightly.
Store between wax paper-lined layers in an airtight tin.

Makes about 3 ½ dozen cookies.