1 c Unsalted butter; at room
-temperature, (2 sticks)
1/2 c Sugar
1/4 ts Salt
2 lg Egg yolks
2 1/4 c All-purpose flour
1/2 c Cocoa
FUDGE FROSTING
1 c Heavy cream
3 tb Butter
1/2 c Brown sugar
1/2 c Granulated sugar
1 c Cocoa
1 ds Salt
1/3 c Pecan halves
Cream butter, sugar, salt and egg yolks with electric mixer until smooth.
Combine flour and cocoa. Gradually beat in flour mixture. Wrap in plastic
wrap; refrigerate 1 hour or up to 2 days. Preheat oven to 350 degrees. Roll
out dough on lightly floured surface to 1/8-inch thick. Cut into desired
shapes using holiday cookie cutters. Place on lightly greased cookie
sheets. Bake for 10 to 12 minutes. Makes 3 1/2 dozen. For Fudge Frosting:
Heat cream and butter in heavy, small saucepan over low heat until
simmering. Stir in sugars; continue simmering for 3 minutes to dissolve
sugars. Remove from heat. Whisk in cocoa and salt. Let cool to room
temperatuire. Spread over cookies. Decorate with pecan halves. Store any
remaining frosting in refrigerator. Can be used as an ice cream topping.
NOTES : All recipes taken from the News-Herald News Paper Nov. 19th, 1997
‘Share a Cookie” section.
Yields
6 Servings