Cookies Around The World 5 Of 5 - cooking recipe

Ingredients

BASIC COOKIE DOUGH
1 cup butter or 1 cup margarine, softened
1 1/2 cups confectioners' sugar
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
TURKISH TWIRLS
1 1/2 teaspoons grated lemons, rind of
1/4 teaspoon ground cardamom
1/2 cup colored crystal sugar
MEXICAN SWIZZLE STICKS
1 (1 ounce) envelope premelted chocolate
1/2 teaspoon cinnamon
1 cup confectioners' sugar
1 ounce premelted chocolate
4 teaspoons milk
1/4 1/4 cup chocolate sprinkles or 1/4 cup finely chopped nuts

Preparation

BASIC COOKIE DOUGH.
Cream butter and sugar.
Beat in egg and vanilla.
Add flour slowly, and mix well.
Divide in two.
TURKISH TWIRLS.
Preheat oven to 375.
Add to 1/2 basic cookie dough- lemon peel and ground cardamom.
Mix well.
Shape dough by rounded teaspoons into pencil-like strips, about 6 inches long.
Roll strips in colored sugar.
Coil around into spiral shapes.
Bake on ungreased baking sheet about 10 minutes until set.
Immediately remove from baking sheet.
MEXICAN SWIZZLE STICKS.
Preheat oven to 375.
Mix into 1/2 basic cookie dough- premelted chocolate and cinnamon.
Using star plate cookie press, for 4 inch fingers on ungreased baking sheet.
Bake 5-7 minutes, or until set.
Cool.
Drizzle with chocolate glaze made as follows.
blend confectioners sugar, premelted chocolate, and milk.
Sprinkle with colored shot, chocolate shot or nuts.
Or, if desired, dip ends in or dust with Cinnamon/sugar made by blending 1/4 cup confectioners sugar and 1/4 teaspoon cinnamon.