Ingredients
1/2 cup margarine
3/4 cup sugar
1 egg
3/4 teaspoon vanilla
1 tablespoon milk
1 1/2 cups flour
1/3 cup cocoa
1/2 teaspoon baking powder
1/8 teaspoon salt
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Cream margarine and sugar together with electric mixer. Add egg and beat with electric mixer. Add vanilla and milk and beat with electric mixer until light and fluffy. In a separate bowl, stir together flour, cocoa, baking powder, salt. Stir with a spoon, the flour mixture into the creamed mixture. Place dough into lock seal bag. refrigerate 2-3 hours or overnight. Preheat oven to 325 degrees F. Lightly flour dough board. Using a floured rolling pin, roll out half of dough to 1/8 inch thickness. Cut into desired shapes with floured cookie cutters. Place cookies onto ungreased cookie sheets and sprinkle lightly with granulated sugar. Bake 6-8 minutes, or until touched lightly in the center of cookie with finger the imprint does not show.