4 tbsp. butter 2 sq. unsweetened chocolate 1 c. sugar 1 c. flour 1 tsp. baking powder Dash of salt 2 eggs 1/2 tsp. vanilla Powdered sugar
Melt butter and chocolate together over low heat. Stir in sugar; cool. Add flour, baking powder and salt to chocolate mixture. Add eggs and vanilla. Beat until well mixed. Put in freezer until hard enough to work with. Drop dough 1/2 teaspoon at a time into powdered sugar; roll to cover all sides. Place on greased cookie sheet and bake *8-10 minutes at 400 degrees. *Check at 7-8 minutes; they cook fast. Great Christmas or holiday cookie. Yield: 4 1/2 dozen.
BLACK AND WHITE COOKIES
1 c. margarine 2/3 c. sugar 2 tsp. vanilla 1 tsp. salt 2 eggs 2 c. flour
WHITE ICING: 1 c. confectioners' sugar 1/4 tsp. vanillin sugar 2 tbsp. boiling water 1 tbsp. oil Drop of lemon juice
CHOCOLATE ICING: 3/4 c. confectioners' sugar 2 tbsp. boiling water 4 tbsp. cocoa 1 tbsp. oil
Cream margarine and sugar. Add vanilla, salt, eggs and flour. Mix well. With well floured hands, form into 1 1/2 inch balls and place on ungreased baking sheets. Flatten slightly with floured bottom of glass. Bake at 375 degrees for 10-15 minutes. Cool. Mix together ingredients for white icing. On flat side of cookie, frost half of each cookie with white icing. Mix ingredients for chocolate icing and frost remaining halves of cookies.
BLACK AND WHITE TEA COOKIES
1 (6 oz.) pkg. (1 c.) semi sweet chocolate morsels 2 1/2 c. flour 1 measuring tsp. baking powder 1/2 measuring tsp. salt 1 c. sugar 1 c. butter, softened 1 (3 oz.) pkg. cream cheese, softened 1 egg 1 measuring tsp. vanilla extract 2 measuring tsp. water
Melt the chocolate over hot (not boiling) water. Cool 10 minutes. In small bowl, combine flour, baking powder, and salt; set aside. In large bowl, combine sugar, butter and cream cheese. Beat until creamy. Beat in egg and vanilla extract. Gradually add flour mixture. Remove 2 cups dough and chill thoroughly (about 1 hour). Stir melted chocolate morsels and water into remaining dough. Preheat oven to 375 degrees. Form chilled dough into 3/4 inch balls using a rounded 1/2 measuring teaspoon for each. Place on ungreased cookie sheets. Flatten with bottom of glass, dipped in flour. Place chocolate dough into a cookie press and force dough through desired disk onto each cookie circle. Bake 8 to 10 minutes.
BLACK AND WHITE CHOCOLATE DROP COOKIES
1 1/2 c. sugar 3 eggs 3/4 c. milk 3/4 c. melted fat 1 1/2 tsp. baking soda 3 c. flour 3/4 c. cocoa, dissolved in hot water to make a drippy paste 1 1/2 tsp. vanilla Nuts, optional
Mix melted fat with sugar. Add eggs and mix again. In a separate bowl mix baking soda and milk (this gets foamy and may splatter) then add to above mixture and mix. Add cocoa mixture to above and mix. Add flour to above and mix (may be too thick now for electric beater - use spoon). Add vanilla and mix. Bake 10-12 minutes at 350 degrees. Drop by teaspoons for normal cookies (makes 4 dozen). Drop by bigger spoon for Black and White cookies (makes 20 cookies). When cool frost 1/2 with cream cheese frosting and 1/2 with chocolate chip frosting.