Recipe - Dutch Chocolate Butter Cookies

1 cup Unsalted butter; at room
temperature, (2 sticks)
One half cup Sugar
One fourth teaspoon Salt
2 lg Egg yolks
2 One fourth cup Allpurpose flour
One half cup Cocoa

FUDGE FROSTING
1 cup Heavy cream
3 tablespoon Butter
One half cup Brown sugar
One half cup Granulated sugar
1 cup Cocoa
1 ds Salt
1/3 cup Pecan halves

Cream butter, sugar, salt and egg yolks with electric mixer until smooth.
Combine flour and cocoa. Gradually beat in flour mixture. Wrap in plastic
wrap; refrigerate 1 hour or up to 2 days. Preheat oven to 350 degrees. Roll
out dough on lightly floured surface to 1/8inch thick. Cut into desired
shapes using holiday cookie cutters. Place on lightly greased cookie
sheets. Bake for 10 to 12 minutes. Makes 3 One half dozen. For Fudge Frosting:
Heat cream and butter in heavy, small saucepan over low heat until
simmering. Stir in sugars; continue simmering for 3 minutes to dissolve
sugars. Remove from heat. Whisk in cocoa and salt. Let cool to room
temperatuire. Spread over cookies. Decorate with pecan halves. Store any
remaining frosting in refrigerator. Can be used as an ice cream topping.

NOTES : All recipes taken from the NewsHerald News Paper Nov. 19th, 1997
'Share a Cookie" section.
Recipe by: American Dairy Association

Posted to recipeludigest Volume 01 Number 291 by PLK1028@aol.com on Nov
23, 1997