Ingredients:
- 3 ounces unsweetened chocolate
- 1 cup butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- additional sugar
Cooking Instructions :
- Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or
- until margarine is melted.
- Stir until chocolate is completely melted.
- Stir 1 cup sugar into melted chocolate mixture until well blended.
- Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt.
- Refrigerate 30 minutes. Heat oven to 375 F.
- Shape dough into 1" balls; roll in additional sugar.
- Alternately, roll out to 1/4" thick and cut with cookie cutters.
- Place, 2" apart, on ungreased cookie sh eets. (If flatter, crisper cookies are desired, flatten balls
- with bottom of drinking glass.)
- Bake 8-10 minutes or until set.
- Remove from cookie sheets to cool on wire racks.
- Decorate with icing and sprinkles, if desired.
JAM-FILLED CHOCOLATE SUGAR COOKIES:
- Prepare Chocolate Sugar Cookie dough as directed.
- Roll in finely chopped nuts in place of sugar.
- Make indentation in each ball; fill center with your favorite jam. Bake as directed.
CHOCOLATE-CARAMEL SUGAR COOKIES:
- Prep are Chocolate Sugar Cookie dough as directed.
- Roll in finely chopped nuts in place of sugar.
- Make indentation in each ball; bake as directed.
- Microwave 1 package (14 ounces) caramel candies with 2 tablespoons milk in microwavable bowl
- on high 3 minutes or until melted, stirring after 2 minutes.
- Fill centers of cookies with caramel mixture. Drizzle with melted semi-sweet chocolate.
