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December 13, 2010

While creating this cookie recipe I was feeling a bit of nostalgia. Pulling out the cookie press my mother used so many years ago. She inherited it from my grandmother who was the best Christmas cookie baker in the world.  As a little girl I would sit for hours helping grandma decorate trays upon trays of freshly baked sugar cookies she cut out with her red plastic cookie cutters.  The cookies were the highlight of our Christmas Eve family get-together.  I miss my mother and grandmother so much, I will always treasure these special memories . And that antique cookie press still works like a charm!

2 cups  flour

1/4 cup Hersheys cocoa powder

1/2 tsp. salt

1 cup butter, softened

3/4 cup sugar

2 packets Starbucks Via ready brew (Columbia medium)

1 egg

2 tsp. vanilla

Preheat oven to 350 degrees F.

In a small bowl combine flour, salt, via and cocoa, set aside.

In a large bowl, cream butter and sugar until light and fluffy, add egg and vanilla, beat well.

Slowly add; dry mixture to creamed mixture, mix well.

Fill a cookie press with dough, press onto a ungreased cookie sheet.

Bake 6 to 8 minutes. Cool and decorate as desired.

I used melted white and milk chocolate chips and candy sprinkles to decorate this batch.


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