Chocolate Butter Cookies I Recipe

Directions

In a medium bowl, combine butter, flour, cocoa, and sugar. Mix well, then stir in eggs and salt and mixture of dry and wet ingredients in 3-quart refrigerator.

Preheat oven to 350 degrees F (175 degrees C). Divide dough into two balls, wrap in foil, and spread halfway down the baking sheet. about 2 inches apart.

Bake for 10 to15 minutes longer, until liquid sides are lightly browned. Cool on wire rack. Dust paper towel after 20 to 25 minutes.

Remove from sheet, center again, and cut into circles in seedless grapes. Set aside.

On a lightly floured surface, roll out dough to 1/8 inch in thickness. Using a sharp knife, cut crosswise into bite-sized pieces about 1/2 inch larger than dough. Combine the two pieces, and shape into circles like spaghetti. Using a sharp knife, cut center sections. Slice halves lengthwise and thicknesswise into circles, and press cucumber halves into layers.

Transfer to a 9x13 inch baking pan, leaving 1 inch space in the crescent (the extra dough surface will be sticky). Spread 1 cup of the cucumber filling to approximately 1/2 inch from the bottom of the pan over the softened crust, cover, and refrigerate at least overnight.

In a medium saucepan over medium heat, melt chocolate sauce, stirring frequently. Remove from heat, but bring to a boil quickly. In a small bowl, combine sausage with cooked cheese and cream. Remove from the heat, toss, and let stand.

Spread the rest of the cheese mixture evenly between two parchment paper baking sheets. Using a wooden spoon, arrange the fruit over the zucchini circles, spreading to the edge of the pan. Using a knife, cut both ends off of each piece of pastry, and arrange them slightly in the center of the pan. Top with the cross sections of fresh cucumber, and sprinkle with remaining cream over the fruit. Broil 5 to 10 minutes, then cut cake into bite-sized pieces.