The Artist's Inn and Gallery
Terre Hill, Pennsylvania
Innkeeper Comments: "The thinner you can roll the dough, the better these cookies will taste."
- 3/4 cup soft butter
- 2 1/3 cup unbleached flour
- 1 cup sugar
- 2 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
- One 6-ounce package (1 cup) semi-sweet chocolate pieces
- Powdered sugar
On a lightly floured surface, roll half of the dough 1/8-inch thick. Keep remaining dough in refrigerator until ready to use. Cut into shapes with 1 1/2-inch to 2-inch cookie cutter -- stars, rounds, hearts, etc. Place on ungreased cookie sheets. With small cookie cutter, cut out centers from half of the unbaked cookies. Bake in a 375 degree F oven about 7 minutes, or until edges are firm and bottoms are very light brown. Cool. Repeat with remaining dough.
Melt chocolate pieces in a microwave at half power for about 2 minutes. Spread chocolate on bottom of each cookie. Top with cookie half that has the center cut in it. The chocolate will show through. When cool, dust with powdered sugar.
Makes about 40 cookies.
