Chocolate Pressed Cookies 1950 Recipes

CHOCOLATE SPRITZ (COOKIE PRESS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter in a large mixing bowl using an electric mixer until creamy; add sugar, cocoa powder, and baking powder. Beat until combined. Scrape sides of bowl down if needed. Stir egg and vanilla extract into butter mixture until just combined; mix in flour.
• Fill the cookie press with dough; press cookies onto an ungreased baking sheet.
• Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes.

CHOCOLATE PRESSED COOKIES (1950)

Steps:

• Cream butter and the sugar. Add egg. Beat until light and fluffy. Add flavoring *chocolate and milk. Blend thoroughly.
• Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly.
• Fill cookie press. For cookie press the bar plate forms an unusually attractive chocolate cookie. Form dough on unoiled cookie sheet.
• BAKE in a moderate oven 375° for 8-10 minutes. yields: 7 dozen assorted cookies.
• *cocoa powder may be used in place of chocolate by substituting 3 Tablespoons cocoa and 1 Tablespoon shortening for each square of chocolate required.

BASIC PRESSED & BALL COOKIE DOUGH (1950)

Steps:

• Cream the butter , shortening and the sugar. Add egg yolks and the flavoring. Beat until light and fluffy. Sift together the dry ingredients and gradually add to the shortening mixture , blend thoroughly. Fill cookie press , form dough on unoiled cookie sheet. BAKE in a moderate oven 375° for 6-8 minutes. Yields 7 dozen posted by Mrs. Roy M.Carlson , Lake Bronson, Minn.
• The following decorative designs can be applied to any of the designs. Colored sugars (or a blend of them), red-hots silver balls, finely ground coconut or nuts and grated chocolate make effective toppings if they are sprinkled on the cookies before they are baked. Grated lemon or orange rinds blended with small quantity of granulated sugar gives a pleasing finishing touch. If desired, the basic recipe dough may be tinted by blending in a few drops of vegetable coloring.
• Plain Ball cookies are made of the basic pressed and balled cookie dough recipe. To form the balls , roll 1 teaspoon chilled dough between palms of hands. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.
• VARIATIONS:
• CEREAL: Use 1 teaspoon of the chilled dough to form each ball. Dip into lightly beaten egg white ,coat lightly with crushed cereal flakes. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--- Mrs. H.T. James , Silver Springs, Md.
• CHOCOLATE: Use 1 teaspoon of the chilled dough to form each ball. Roll into grated semi-sweet chocolate. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. W.L.Bourne, Humboldt, Neb.
• COCONUT: Use 1 teaspoon of the chilled dough to form each ball. Dip into lightly beaten egg white ,coat lightly with finely chopped coconut. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 10-12 minutes.--Dorthy Watson, Topeka, Kan.
• DATE: Add 1/2 cup chopped dates to the basic dough recipe just before chilling. Blend thoroughly , chill several hours. Use 1 teaspoon of the chilled dough to form each ball. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. Alvie W. Dow, Belvidere, Neb.
• RAISIN: Add 1/2 cup chopped raisins to the basic dough recipe just before chilling. Blend thoroughly , chill several hours. Use 1 teaspoon of the chilled dough to form each ball. Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. M.G. Loftis, Battle Creek, Iowa.
• NUT: Use 1 teaspoon of the chilled dough to form each ball. Dip into lightly beaten egg white ,coat lightly with finely chopped nuts , Space balls 3" apart on lightly oiled cookie sheet , BAKE in a moderate oven 350° for 12-15 minutes.--Mrs. Maurice Devening, New Castle, Ind.
• The Household magazine decorated balls in the following ways. Indentations were made in the center of the unbaked balls. To obtain variety, chocolate bits , red-hots , small assorted decorative candies and chopped candied fruits were used.
• If you do not own a cookie press , you can form your own designs, Here's a few suggestions: The ball may be formed into flat cookies with the bottom of a water glass which has been dipped in cold water and than in sugar. If the bottom of the glass has a sharply cut design , a pleasing effect is given to the cookie. If a fork is used to flatten the ball, crisscross or parallel lines give a decorative touch. Pecans or English walnuts halves used to flatten the balls leave an interesting design. If desired the nut halves may be baked on the cookies. Flattened ball cookies may be decorated as suggested for pressed cookies.

CHOCOLATE PRESS COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg, and stir in vanilla and milk. Combine the flour, cocoa, and salt; stir into the creamed mixture until just blended. Fill cookie press, and press onto ungreased baking sheets. Decorate with sprinkles if desired.
• Bake for 10 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

CHOCOLATE SPRITZ COOKIES

Steps:

• Cream butter, sugar, egg and vanilla in a large mixin g bowl until light and fluffy.
• Add mixture of flour, cocoa and salt gradually; mix well.
• Press through cookie press onto cool ungreased cookie sheet. Bake at 350° for 5 minutes or until set. Remove onto wire rack.
• Cool completely.