CHOCOLATE RIBBON COOKIES

1 (3oz) package cream cheese, room temperature
1 cup butter or margarine, room temperature
1 cup sugar
1 egg yolk
1 tsp vanilla
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
2 1/2 cups sifted flour
FOR THE GLAZE:
3 squares (1 ounce each) semisweet chocolate
2 tablespoons butter
Chocolate or multicolored miniature nonpareils

Preheat oven to 350 degrees F. Refrigerate ungreased cookie sheets until ready to use.

In a large bowl, on medium speed beat cream cheese, butter, sugar, egg yolk, and vanilla until smooth and fluffy. Add the melted unsweetened chocolate; beat until well combined. With wooden spoon, stir in flour; mix until well blended.

Fill cookie press with dough. Force dough through ribbon disk, in 2-inch strips, onto cold cookie sheets. Use sharp paring knife to cut dough after each strip is formed. Strips should be 1 1/2 inches apart.

Bake cookies 8- 10 minutes or just until set but not browned. Remove to wire rack; cool.

MEANWHILE, MAKE THE GLAZE:
Melt semisweet chocolate and butter over hot, not boiling, water (double boiler). Mix well; cool.

Dip one end of each cookie in glaze; then dip in nonpareils. Return to wire rack, to let glaze set.

Makes 12 dozen

Cookie Press / Spritz Cookies Recipe Collection (26)
Board: Cooking Club at Recipelink.com
From: Jessica WI 12-11-2003
MSG ID: 0068127
MSG URL: http://www.recipelink.com/msgid/0068127