SPRITZ COOKIES

Yield: 5 dozen Temp: 375° Time: 12 mins,
1 cup butter 1/4 tsp. almond extract

3/4 cup sifted granulated sugar 2 1/2 cups sifted all purpose flour
2 egg yolks 2 tbsp. top milk or light cream

Cream butter thoroughly. Add sugar gradually. Blend in unbeaten egg yolks.
Stir in flavoring, then flour and mix thoroughly. Pack in cookie press by
taking dough up in hands and shaping into cylinder, Drop into tube. Force
through cookie press onto cold, ungreased cookie sheets, about 1 inch apart,
Bake until a delicate brown. Remove cookies from pans onto cake racks
while warm, If difficult to remove from pans, return to oven for a minute.
Cool thoroughly, Store in airtight container.

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CHOCOLATE ROSETTES

Temp: 350° Time: 10-12 mins,
1/2 cup butter or margarine 2 1/2 cups flour

1 cup sugar 2 tsp. baking powder

1 egg 1/4 tsp. salt

2 OZ. unsweetened chocolate 1/4 cup milk

1 tsp. vanilla

Cream butter and sugar together, Add the egg and mix well, Stir in the
melted chocolate and vanilla. Sift the flour, baking powder and salt to-
gether and add alternately with the milk to the chocolate mixture, Put
through a cookie press forming small rosettes on baking sheets, Bake and
remove immediately from sheets,

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