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Date Posted: 12/ 2/03 10:40:03am
Author: CB
Subject: German Butter Cookies with filling (Duchees)

Duchees (doo-shays)

In a bowl add:

2 sticks butter (no substitutions)
1-1/4 C sugar

Cream until light and fluffy. Fold in:

1-3/4 C flour
7 stiffly beaten egg whites

Place dough in pastry bag and pipe nickel sized dots of dough onto lightly greased baking sheets. Bake at 375º for 5-10 minutes, or until edges are lightly browned. Cookie will remain light in the center. Cool for a few minutes on baking sheet, then remove to paper towels to cool completely.

When cooled, match like sized pairs of cookies (this is a favorite job for kids, and fill with the following filling recipe -

Filling:

Cream until fluffy:
1 stick butter
Add: 1/2 cup rum
1/2 box + of confectioner's sugar
cocoa to taste - I start with about 1/2 c.

Mix well. Should be an easily spreadable consistency. Place a little filling between two cookies to make a bite-sized sandwich cookie. Store in air-tight container.

This filling is light on the chocolate taste and not overly sweet.

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