Spritz Spice Cookies

Today I made Spritz Spice Cookies!

1C sugar, 3/4C butter, 1/4t salt, 1 egg, 2t molasses, 2C flour, 1 1/2t soda, 1t ginger, 1t cinnamon, 1t nutmeg

Preheat oven to 350. Cream butter and sugar. Add egg. Blend well. Add molasses. Blend well. Sift in flour and soda. Add spices. Blend well. Do one of the following: Push dough through pastry bag to produce faint design on cookies; or push through spritz cookie press; or shape as desired 2T at a time, and flatten on greased cookie sheets. Then bake 7 minutes or until lightly browned.

Mocha Chocolate Chunk Cake

Today I made Mocha Chocolate Chunk Cake!

8 oz butter, 6 oz unsweetened chocolate, 2C sugar, 4 eggs, 1T instant coffee powder, 1C self-rising flour, 12 oz chocolate chunks

Preheat oven to 325F. Melt butter and chocolate in large saucepan.

Mocha Choc Chunk

Remove from heat and add sugar. Stir well.

Mocha Choc Chunk

Mix in eggs, one at a time. Blend well.

Mocha Choc Chunk

Stir in dry ingredients. Stir well. Add chocolate chunks. Blend well. Bake in 9″X13″ pan 40 minutes or until toothpick inserted comes out almost clean. DO NOT OVERBAKE. Cool completely before cutting.

Mocha Choc Chunk

Chill one hour before serving.

Rainbow Meringue Cookies

Today I made Rainbow Meringue Cookies!

2 egg whites, 1/2t cream of tartar, 1 1/4C sugar, 2T kirsch (optional), 3/4C rainbow sprinkles

Preheat oven to 300F. Beat whites until frothy. Add cream of tartar. Beat on medium speed until almost stiff. Beat in sugar, 1T at a time, on high, until stiff but not dry, about 5 minutes. Beat in kirsch on medium speed. Fold in sprinkles. Drop by T onto greased cookie sheets. Bake 25-30 minutes or until set. Lower oven temperature to 250F, and bake 35 more minutes, or until dry in the center.