Click on the Cookbook for the Recipes



These were supposed to be spritz cookies except the cookie press I bought at one granddaughter’s school fundraiser last year turned out to be a dud, what can I do - roll it out and pretend its already Valentines. A little bit of wishful thinking on my part in this cold front we are having with the record setting temperatures, can you believe it, minus 22 Celsius and with wind-chill it feels more like minus 35! But the cookies were delicious, and said granddaughter took them all home. Lunch treats are secure for a couple of weeks now.

1 cup butter, soft
1-1/4 cups icing sugar
1/2 tsp salt
2 egg yolks
1-1/2 tsp pure vanilla extract
2-1/2 cups all-purpose flour

• Preheat the oven to 400F.
• In a medium bowl, on high speed, cream the butter and the sugar.
• Add the salt.
• Stir in the egg yolks and vanilla extract.
• Reduce speed and start adding the flour.
• Keep beating until smooth dough forms.
• Line a cookie sheet with parchment and roll out the dough on top.
• Cut desired shapes with a cookie cutter
• Bake for 8 minutes in the preheated oven.
• Remove and let cookies cool before decorating.
• Melt 1/3 cup pure chocolate chips and 1 Tbsp butter in the microwave.
• Stir and spoon into a small zyplock bag.
• As you close the bag try to press out the air.
• Twisting the bag, force the chocolate to one corner, and with scissors snip a small bit off the corner.
• Squeeze out icing to make polka dots and squiggles
• Yield 30 cookies



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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