I've blogged about this recipe before, but it's been over a dozen years and, since no one commented on that post, I feel it's pretty safe to share it again. Also, last time, I hadn't found this very fun vintage recipe clipping which at some point I had tucked into the front of a Christmas recipe and craft book.
You can see at a glance that one can make a half dozen varieties of chocolate cookies from the basic recipe: pressed cookies; log or square shapes; cherry-filled, and round cookies rolled in powdered sugar.
In comparing this recipe with the newer one I had printed out, I see that the Land-O-Lakes people have made a change. The old recipe called for 1 egg yolk; the newer one calls for 1 egg. The writers of the newer recipe have compensated for the extra liquid by increasing the flour to 1 2/3 cups and the cocoa to 1/3 cup. It makes it easier not to have to separate an egg, and I appreciate them making that change. You can find the updated recipe here: Chocolate Butter Cookies.
I've begun using this recipe for my Sacher Torte Cookies (use almond extract); my Chocolate Spritz Cookies (use vanilla extract) and anywhere else a shaped or molded chocolate cookie is called for. It just seems easier than so many of the recipes out there.
If you're looking for a good chocolate cookie recipe, give this one a try. I don't think you'll be disappointed.
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