Recipe - Chocolate Spritz Cookies (Lekebergskakor Sweden And Denmark

1 lg Egg yolk
1/8 teaspoon Instant coffee powder,
preferably fine granules,
not crystals
1 cup (2 sticks) unsalted butter,
slightly softened
2/3 cup Powdered sugar
1 One half tablespoon Unsweetened cocoa powder
1 Three fourths cup Allpurpose or unbleached
white flour
1 One half ounce Bittersweet or semisweet
chocolate, very finely
grated

DECORATION
1 tablespoon Powdered sugar (optional)

This recipe is from _The International Cookie Cookbook_ by Nancy Baggett.

Preheat the oven to 350 F. Grease several baking sheets and set aside. In
a small bowl, stir together the egg yolk and coffee powder. Let stand for
about 5 minutes, or until the coffe dissolves. In a large mixing bowl,
beat the butter with an electric mixer on medium speed until very light.
Add sugar, cocoa powder, and egg yolkcoffee mixture and beat until very
fluffy and smooth. Gradually beat in flour until thoroughly incorporated
but not overmixed. Stir in grated chocolate until evenly distributed
throughout. Fit a large pastry bag with a large (3/8inch diameter) star
tip. Stand the bag, tip down, in a tall glass and fold down the top of the
bag about 3 One half inches. Spoon in enough dough to fill it twothirds full.
Unfold the cuff and tightly twist the top to close it. Pipe 1 1/4inch
diameter rosettes onto a baking sheet, spacing about 1 One half inches apart.
(You can also use a cookie press fitted with a starshaped disk to make
these cookies.) Place baking sheets in center of the oven and bake the
cookies for 8 to 10 minutes, or until slightly firm on top. Remove baking
sheets from the oven and let the cookies stand for 2 to 3 minutes. Then
transfer them to wire racks and let stand until cooled completely. Lightly
dust the cookies with powdered sugar just before serving, if desired. Store
in an airtight container for up to a week. Freeze for longer storage.

Posted to EATL Digest 15 November 96

Date: Sat, 16 Nov 1996 22:54:17 EST

From: Felicia Pickering MNHAN063@SIVM.SI.EDU