1 3/4 cups all-purpose flour

1/3 teaspoon baking powder

2/3 cup soft butter

1/2 cup sugar

1 small egg, well beaten

1/3 teaspoon vanilla

3/4 square chocolate, if desired

Sift flour, measure and resift with baking powder. Cream butter thoroughly; add sugar and continue creaming until well mixed. Mix in the well beaten egg. Add vanilla. Stir in sifted dry ingredients in 2 or 3 portions until dough is just smooth. If some chocolate cookies are desired, add chocolate, which has been melted and cooled, to half the dough. Roll out 1/8 inch thick on a floured board, and cut into desired shapes. A finish or toppping may be made similar to that described in 224*, using whole blanched almonds split in two, pieces of candied cherry, chocolate shot, etc. Bake on ungreased cookie sheet in a moderately hot oven (400 degrees F.) for 6 to 8 minutes or until delicately browned. Cool on cake racks. Makes 3 to 4 dozen cookies.

Note: 1/2 teaspoon lemon extract and 1/4 teaspoon of mace may be used in place of the vanilla.

I am guessing chocolate shot is a vintage name for a chocolate chip?*Basically the description in 224 is brush cookie top with egg white and stick stuff on it.