Aunt Emma's Never Fail Pie Crust

3 c sifted flour
1 1/4 c Shortening
1 tsp salt
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar

Cut shortening into flour and salt.
Combine egg, water, and vinegar in a separate bowl.
Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened.
It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.

Makes 2 crusts

Sunday, September 11, 2011

Chocolate Spice Quickies

Nothing tricky here, just chocolatey, spicey goodness in a little cookie. 

If not for having to refrigerate the dough, this recipe would take less than 30 minutes from food processor bowl to cooling rack.

The spice part of the cookie is the addition of allspice.  Like some of the other bloggers found, the flavor of allspice is very subtle, almost imperceptible once the cookies are baked.  Could maybe use a bit more.

Once the dough is mixed, you shape it into two logs, wrap in plastic and refrigerate for a minimum of 4 hours.  When you're ready, they become slice and bakes! Delish.
We tried ours, as Dorie suggested, spread with raspberry jam, black cherry jelly, and even peanut butter. They keep well for days, if you can keep your hands off 'em!

Taken from Dorie Greenspan's Baking from my home to yours, page 140, Chocolate Spice Quickies. Check out the website

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