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Chocolate-Cherry Parson's Hats




Source of Recipe


Source: Cooking at a Glance - Cookies


List of Ingredients




3/4 cup butter or margarine, softened

3/4 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1 egg

1/4 teaspoon almond extract

1 3/4 cups all-purpose flour

30 maraschino cherries, or 1/2 cup cherry preserves

1 1/2 ounces white baking bar

1 teaspoon vegetable shortening



Recipe



In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the sugar, cocoa powder, and baking powder; beat till combined. Beat in the egg and almond extract. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Cover and chill for 3 hours, or till dough is easy to handle.


On a lightly floured surface, roll dough to a 1/4-inch thickness. Using a 2 1/2-inch round cutter, cut dough into rounds. Place a maraschino cherry or 1 teaspoon of the cherry preserves onto the center of each round.


To form each tricornered hat, lift up 3 edges of each dough round. Fold the edges toward, but not over, the filling. Then pinch the 3 outer points together. Place cookies 2 inches apart on ungreased cookie sheets.


Bake in a preheated 350 degrees F oven for 10 to 12 minutes, or till edges are firm. Remove cookies and cool on a rack.


In a small, heavy saucepan, melt baking bar and shortening over low heat; drizzle over cookies.