Chokalbrod And Frosted Butter Cookies

The chocalbrod is the brown rectangle with the pearl sugar topping. The recipe is easy as can be and really delicious. The original called for almonds but having a nut allergy, I topped mine with parlsocker instead.

The butter cookies are the same cookies I make for every holiday, except this time I frosted them (a request from my sister-in-law). I decided to take my chances with egg white, but you may prefer to make your decorator's frosting with meringue powder (blech).

For the Chocalbrod:

1 1/2 cups sifted all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons cocoa powder

3/4 cup butter

3/4 cup sugar

1 egg, slightly beaten

1 tablespoon cold water

Parlsocker (pearl sugar) or chopped almonds

Reserve a tablespoon of the egg.

Mix the dry ingredients together and set aside. In a large bowl, cream together the butter and sugar until light. Beat in the egg. Add the dry ingredients gradually. Roll into a log and wrap in waxed paper. Chill at least 4 hours.

Preheat oven to 400 degrees F.

Divide the dough into four parts lengthwise with a sharp knife. Roll each into a long strip and place four inches apart on an ungreased baking sheet. With a fork, flatten to 1/4 inch thickness, leaving a grooved design. Do this with the remaining portions. To the reserved egg add 1 tablespoon water and mix well. Brush the cookies lightly and sprinkle generously with the Parlsocker.

Bake 10-12 minutes until just set (they do not need to brown. Remove from oven and let sit on sheet 1 minute, then carefully cut into pieces. Remove carefully to a rack and cool completely. They crisp well upon cooling.

For The Butter Cookies:

1 cup soft butter

1/2 cup sugar

1 egg

3 teaspoons vanilla

3 cups sifted all purpose flour

1/2 teaspoon baking powder

Cream the butter and sugar together until light. Beat in egg. Stir in vanilla. Sift together the flour and baking powder and stir in,mixing well. Roll into a log shape and wrap in waxed paper. Chill at least four hours.

Preheat oven to 425 degrees F. Roll cookies to desired thickness and cut as desired. Place on ungreased baking sheet and bake 5-7 minutes or until slightly brown at the edges. Cool on racks.

For the Decorator's frosting:

2 large egg whites

2 teaspoons lemon juice

3 cups sifted confectioner's sugar (you may need more)

Beat the egg whites and lemon juice until they begin to foam. Add the sugar and beat just until mixed. Add more sugar (if needed) until you get a consistency that is thin, but not so thin that it drips off the cookie. Add any food colouring at this point and mix well. Use a small butter knife to spread it quickly (as it hardens fast). If piping it in a pastry bag, use enough sugar to make it paste-like and then really work quickly.

Let cookies dry completely before packing. If you're using any jimmies or other decorations, do so quickly while the frosting is still wet-it dries very, very quickly.