Chocolate Sugar Cookies
Makes about 40
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
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 sheets. (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:
Prepare 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.