MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kiddush Cookies
Categories: Cookies, Snacks, Chocolate
Yield: 3 Dozen

2 c Unbleached A-P flour
3/4 ts Kosher salt
1 ts Baking powder
1 c Unsalted butter; room temp
2/3 c Sugar
2 lg Egg yolks
1 1/2 ts Pure vanilla extract
1/4 ts Pure almond extract
Rainbow sprinkles
6 oz Chocolate chips or chopped
- chocolate
Confectioner’s sugar (opt)

Set the oven @ 400ºF/205ºC.

In a medium bowl, combine the flour, salt, and baking
powder; set aside.

In the bowl of a stand mixer fitted with the paddle
attachment, beat together the butter and sugar on
medium-high speed until light and fluffy, 3 to 4
minutes. Reduce the speed to medium and add the egg
yolks one at a time, beating well after each addition.
Beat in the vanilla and almond extract. Reduce the speed
to low and add the flour mixture. Beat to combine,
increasing the speed of the mixer to medium once most of
the flour mixture has been incorporated and scraping
down the sides of the bowl with a rubber spatula as
needed.

Transfer the dough to a spritz cookie press and pipe
cookies out onto two ungreased, unlined baking sheets,
using two squeezes of the cookie press trigger per
cookie and spacing the cookies 1 inch apart.
(Alternatively, transfer the dough to a pastry bag
fitted with a ½-inch fluted tip and pipe into 1½-inch
rounds or 2-inch shells, using about 1 tablespoon per
cookie.) Sprinkle with rainbow sprinkles or leave the
cookies plain so you can dip them in chocolate after
they’re baked (or do a mix of both).

Bake until lightly browned around the edges, 8 to 10
minutes. Let cool on the sheet for 1 to 2 minutes, then
use an offset spatula to carefully transfer the cookies
to a wire rack and let cool completely.

To dip in chocolate, melt the chocolate in a heatproof
bowl set over a saucepan of simmering water (the bottom
of the bowl should not touch the water), or microwave
the chocolate in 30- second increments, stirring after
each, until it has melted. Dip the cookies halfway into
the melted chocolate, scrape off any excess chocolate
from the bottom, and transfer to a plate.
(Alternatively, dip one side of a cookie in chocolate,
and sandwich with a second cookie.) Top with sprinkles,
if desired. Let the chocolate harden. Dust with
confectioners’ sugar, if desired. The cookies will keep
in an airtight container at room temperature for up to 5
days.

By: Alana Newhouse

Yield: makes 36

RECIPE FROM: https://www.saveur.com

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