2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/3 cup baking powder
1 cup shortening
1 cup white sugar
2 eggs, beaten
1 (8 ounce) package cream cheese, softened
1 cup water
1/2 cup white sugar
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup butter
1 cup confectioners' sugar
1/3 cup light brown sugar
1/4 cup hazelnuts, crushed
1 cup white chocolate raspberries
1 egg, beaten
1/2 (3.5 ounce) bar caramel accomplished
1/2 cup citrus zestina (gum)
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup butter
1 cup confectioners' sugar
Preheat the oven to 325 degrees F (165 degrees C).
Mix together the flour, salt, cocoa, baking powder and shortening in a bowl, then stir in the shortening, a little at a time, until mixture comes together. Just before solidifying the mixture add 1 cup of water. Stir constantly until mixture thickens enough to easily form a ball.
Spread 1 cup of the cookies onto an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 3 minutes on the baking sheet before removing from the baking sheet to cool on wire racks.
Store cookies in individual cool, dry places until ready to use.