Sugar
Cookies With Chocolate Glaze
Ingredients
⅔
cup shortening
¾
cup granulated sugar
1
teaspoon vanilla
1
egg
4
teaspoons milk
2
cups sifted all-purpose flour
1½
teaspoons baking powder
¼
teaspoon salt
Method
1.
Thoroughly cream shortening, sugar, and
vanilla.
2.
Add egg; beat till light and fluffy.
3.
Stir in milk.
4.
Sift together dry ingredients; blend
into creamed mixture.
5.
Divide dough in half. *
6.
Chill 1 hour.
7.
On lightly floured surface, roll to ⅛ inch
thickness.
8.
Cut in desired shapes with cutters.
9.
Bake on greased cookie sheet at 375°
about 6 to 8 minutes.
10.
Cool slightly; remove from pan.
11.
Makes 2 dozen.
* Chill other half till ready to use.
Sugar
Cookies With Chocolate Glaze were
made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
Recipe
derived from “Better Homes And Gardens New CookBook, the chapter on “Rolled
Cookies”, page 149 of the Third Edition.
Chocolate
Glaze
Make
about ½ cup
2
tablespoons butter or margarine
1
square unsweetened chocolate
1
cup sifted confectioners’ sugar
2
tablespoons boiling water
Ingredients
1.
Melt butter and chocolate over hot
water. Remove from heat; let cool.
2.
In small bowl, combine chocolate mixture
with remaining ingredients.
3.
With rotary beater, beat just until
mixture is smooth and well combined.
(Glaze seems thin, but will thicken on standing.)
Recipe was taken from McCall CookBook, the chapter on “Cake
Frostings And Fillings” “Glazes”, page 131 an edition of between 1950 – 1960s
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Shirley-Ann Pearman
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