|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Butter||2⁄3 Cup (10.67 tbs)|
|Sugar||1 Cup (16 tbs)|
|Egg||1 , well beaten|
|Unsweetened chocolate square||3⁄4 Ounce (3/4 Piece)|
Sift flour, measure and resift 3 times with baking powder and salt.
Cream butter thoroughly; add sugar and continue creaming until well mixed.
Stir in the well beaten egg.
Add sifted dry ingredients in 2 or 3 portions alternately with milk, beginning and ending with the flour mixture.
If some chocolate cookies are desired, add chocolate which has been melted and cooled, to half the dough.
Roll out 1/8-inch thick on a lightly floured board, and cut in desired shapes.
A finish may be made by brushing with slightly beaten egg white, then placing blanched almonds split lengthwise, pieces of candied cherry, or chocolate shot, etc. on top.
Bake on a greased baking sheet in a moderately hot oven (400° F.) for 8 to 12 minutes or until delicately browned.
Cool on cake racks.
Makes 3 to 4 dozen cookies.