Chocolate Spritz Cookies

In small microwave-safe bowl, microwave 3 ounces chocolate on medium (50 percent) for 20-second intervals, stirring after each, until chocolate is melted. Set aside to cool slightly.

Heat oven to 350 degrees F; lightly grease 2 baking sheets. In medium-size bowl, combine flour, cocoa powder, and salt; set flour mixture aside.

In large bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Add egg and vanilla and beat until blended. Add melted chocolate and continue mixing until blended, scraping side of bowl as necessary. Reduce mixer speed to low and add flour mixture; beat until blended and dough forms.

Spoon dough into pastry bag fitted with a #3 star tip. On greased baking sheets, pipe dough in spirals to make 4-inch round cookies that are 1 1/2 inches apart.

Bake cookies 12 to 14 minutes or until firm. Let cool on sheets 2 minutes; transfer to wire rack and cool completely.

Meanwhile, prepare chocolate glaze: Finely chop remaining chocolate. In small saucepan, heat cream to boiling; add chocolate and remove from heat, stirring constantly until chocolate melts. Set aside to cool to room temperature. Brush glaze on half of each cookie and refrigerate until chocolate glaze sets--about 5 minutes. Serve.

Nutrition information per cookie--protein: 4 grams; fat: 25 grams; carbohydrate: 39 grams; fiber: 1 gram; sodium: 291 milligrams; cholesterol: 78 milligrams; calories: 383.

Photograph by Charles Gold