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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Chocolate Melt-Away Cookies Recipe

Brought to you by Artist's Inn & Gallery

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Yield: 3 dozen

Ingredients:
3/4 cup soft butter
2 1/3 cups unbleached flour
1 cup sugar
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon almond extract
1 6-ounce package (1 cup) semisweet chocolate pieces
Powdered sugar

Instructions:
In a large mixer bowl, beat butter. Add half of the flour, sugar, eggs, baking powder, salt, cinnamon and almond extract. Beat thoroughly. Beat in remaining flour. Divide dough in half. Cover, chill 1 hour or until firm. On a lightly floured surface roll half of the dough 1/8 inch thick. The thinner you can roll the dough, the better these cookies will taste. Keep remaining dough in fridge until ready to use. Cut into shapes with 1 1/2" to 2" cookie cutter - stars, rounds, hearts. Place on ungreased cookie sheets. With small cookie cutter, cut out centers from half of the unbaked cookies. Bake in a 375 degree oven about 7 minutes or until edges are firm and bottoms are very light brown. Cool. Repeat with remaining dough. Melt chocolate pieces in a microwave at half power for about two minutes. Spread chocolate on bottom of each cookie. Top with cookie half that has the center cut in it. The chocolate will show through. When cool, dust with powdered sugar.

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