Trilobite Cookies
This recipe was taken from George Hart's page. You should visit his site, too - his wording is much more interesting than mine, and he illustrates the process with photos.
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...Three chocolate, starry-eyed trilobites on a plate. |
Ingredients
- 2 sticks unsalted butter (1 cup; 240 cc)
- 2/3 cup (160 cc) sugar
- 1 egg
- 1 teaspoon (5 cc) vanilla extract
- 3/4 teaspoon (4 cc) almond extract
- 2 and 1/2 cups (0.6 liter) flour
- 1/2 teaspoon (2.5 cc) baking powder
- 1/4 teaspoon (1 cc) salt
- Apricot preserves and/or seedless raspberry preserves
- 8 ounces (225 g) semisweet chocolate bits
- Decorative candy dots for eyes
Directions
- Preheat oven to 350 F (175 C).
- Blend butter and sugar together in mixer.
- Mix in egg, vanilla and almond extract.
- Add flour, baking powder, and salt, and mix to make dough.
- Use cookie press with serrated bar-shaped extruder to press out a whole lot of trilobites!
- Bake for 12 minutes or until edges are lightly brown.
- While cooling sort by size. You will want a top and a bottom for each trilobite.
- Fill matched top/bottom pairs with jam.
- Melt the chocolate bits in a double boiler.
- Dip one end of each cookie in melted chocolate and lay them out, on waxed paper, on cookie sheets.
- Add two candy decorations for eyes.
- Refrigerate (still on the sheets) for at least 20 minutes, until the chocolate sets.
- Eat now or store in the refrigerator for later!