MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kiddush Cookies
 Categories: Cookies, Snacks, Chocolate
      Yield: 3 Dozen

      2 c  Unbleached A-P flour
    3/4 ts Kosher salt
      1 ts Baking powder
      1 c  Unsalted butter; room temp
    2/3 c  Sugar
      2 lg Egg yolks
  1 1/2 ts Pure vanilla extract
    1/4 ts Pure almond extract
           Rainbow sprinkles
      6 oz Chocolate chips or chopped
           - chocolate
           Confectioner's sugar (opt)

  Set the oven @ 400 F/205 C.

  In a medium bowl, combine the flour, salt, and baking
  powder; set aside.

  In the bowl of a stand mixer fitted with the paddle
  attachment, beat together the butter and sugar on
  medium-high speed until light and fluffy, 3 to 4
  minutes. Reduce the speed to medium and add the egg
  yolks one at a time, beating well after each addition.
  Beat in the vanilla and almond extract. Reduce the speed
  to low and add the flour mixture. Beat to combine,
  increasing the speed of the mixer to medium once most of
  the flour mixture has been incorporated and scraping
  down the sides of the bowl with a rubber spatula as
  needed.

  Transfer the dough to a spritz cookie press and pipe
  cookies out onto two ungreased, unlined baking sheets,
  using two squeezes of the cookie press trigger per
  cookie and spacing the cookies 1 inch apart.
  (Alternatively, transfer the dough to a pastry bag
  fitted with a 1/2" fluted tip and pipe into 1-1/2"
  rounds or 2" shells, using about 1 tablespoon per
  cookie.) Sprinkle with rainbow sprinkles or leave the
  cookies plain so you can dip them in chocolate after
  they're baked (or do a mix of both).

  Bake until lightly browned around the edges, 8 to 10
  minutes. Let cool on the sheet for 1 to 2 minutes, then
  use an offset spatula to carefully transfer the cookies
  to a wire rack and let cool completely.

  To dip in chocolate, melt the chocolate in a heatproof
  bowl set over a saucepan of simmering water (the bottom
  of the bowl should not touch the water), or microwave
  the chocolate in 30- second increments, stirring after
  each, until it has melted. Dip the cookies halfway into
  the melted chocolate, scrape off any excess chocolate
  from the bottom, and transfer to a plate.
  (Alternatively, dip one side of a cookie in chocolate,
  and sandwich with a second cookie.) Top with sprinkles,
  if desired. Let the chocolate harden. Dust with
  confectioners' sugar, if desired. The cookies will keep
  in an airtight container at room temperature for up to 5
  days.

  By: Alana Newhouse

  Yield: makes 36

  RECIPE FROM: https://www.saveur.com

  Uncle Dirty Dave's Archives

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