CHOCOLATE PILLOWS 1963

CHOCOLATE PILLOWS 1963

From Billie Reid

2  1/4 cups sifted flour
1/2 t. salt
1 cup butter
3/4 cup sugar
1 egg
2 t. vanilla extract
10 milk chocolate candy bars (1 oz. each or 48 miniature chocolate bars)





Sift flour with salt.

Cream butter and gradually add sugar, creaming well.

Blend in egg and vanilla; beat well.

Stir in dry ingredients.

Press small amount of dough through a cookie press onto ungreased cookie sheets, using saw-tooth (spritz). 

Cut candy bars into 1" pieces.

Place lengthwise on strips of dough.

Press another strip of dough over candy, covering completely.

Mark bars between chocolate pieces.

If desired, sprinkle with finely chopped nuts or colored sugars.

Bake at 375 for 10-12 minutes, until light golden brown.

Cut into pieces immediately.

Makes about 4 dozen.