Rolled Cookies Chocolate Sugar Cookies

Chefmom 10-27-99 5:52 AM

Chocolate Sugar Cookies

2 sticks (1 cup) butter, softened
1/2 cup CriscoŽ shortening
2 cups granulated sugar
4 large sized eggs
2 tsp good quality vanilla
3 tsp baking powder
1/4 cup semi-sweet chocolate chips, melted
1 cup Dutch processed cocoa
4 cups all-purpose flour
Large grained sugar for decoration
Egg Whites

In a mixing bowl, beat butter and Crisco until smooth, add sugar and beat several minutes, until light and fluffy.

One at a time, add eggs, beat after each addition and scrape bowl.

Stir in vanilla and melted chocolate, then dry ingredients.

If mixture feels exceptionally sticky add about 1/2 cup more flour.

Divide into two balls and wrap in plastic wrap, flatten.

Refrigerate overnight.

Preheat oven to 350°.

Have silpat covered sheet pans or parchment sheet pans ready.

Cut each amount in half and roll on a lightly floured surface about 1/4-3/8-inch thick.

Cut into shapes and place onto sheet pans.

If there is a large amount of flour on cookie, brush off with a dry pastry brush.

Lightly brush with egg white and sprinkle evenly with pearled sugar.

Bake for 12-14 minutes until firm and bottoms will barely show color.

They will hold together nicely when they are done.

Make note of time with your oven and go by that.

Makes approx. 4 dozen cookies, depending on size of cutout.

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