Chocolate Sugar Cookies

Name: Chocolate Sugar Cookies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3 1/2 dozen, about
Ingredients: 2 cups all-purpose flour; 1/4 cup cocoa powder, sifted (preferably natural); 4 ounces semisweet chocolate, grated; 6 tablespoons unsalted butter, cool and cut into small pieces; 5 tablespoons vegetable shortening; 3/4 cup sugar; 1 large egg, room temperature; 1 1/2 tablespoons milk; 1 teaspoon vanilla extract; 1/2 cup sanding sugar or 1/2 cup coarse sugar, preferably clear, spread on a plate

Submitted by ratherbeswimmin

"For your inner chocolate"

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Ready In:: 50mins
Ingredients:: 10
Yields:: 3 1/2 dozen, about

ingredients

2 cups all-purpose flour
¹⁄₄ cup cocoa powder, sifted (preferably natural)
4 ounces semisweet chocolate, grated
6 tablespoons unsalted butter, cool and cut into small pieces
5 tablespoons vegetable shortening
³⁄₄ cup sugar
1 large egg, room temperature
1 ¹⁄₂ tablespoons milk
1 teaspoon vanilla extract
¹⁄₂ cup sanding sugar or 1/2 cup coarse sugar, preferably clear, spread on a plate

directions

Position the racks in the top and bottom thirds of the oven; preheat oven to 375°.
Whisk flour, cocoa powder, and grated chocolate in a bowl until uniform; set aside.
Add butter and shortening in a big bowl; use an electric mixer on medium speed to soften them into a fairly soft mass.
Add in sugar; beat until fluffy but still a little grainy, about 1 more minute.
Beat in egg until smooth; then beat in milk and vanilla.
Stop the beaters; add in the flour mixture, then beat at low speed just until a dry, rough dough forms.
Dust a clean, dry work surface with the smallest sprinkling of flour, then turn the dough out onto it and knead it a few times, just until it coheres into a fairly smooth ball.
Break of walnut-size pieces, roll them into balls between you palms; place them 2-inches apart on 2 nonstick baking sheets.
Press the bottom of a medium drinking glass into the remaining unused dough, and then press the glass’s bottom into the sanding sugar.
Use the bottom of the glass to flatten the cookies gently; pressing down to let the crystals adhere, until the cookies are about ½ inch thick.
Repeat until all the balls are flattened and coated with sugar.
Bake for 5 minutes, then reverse the sheets top to bottom and front to back.
Continue baking for ABOUT 5 more minutes or until the cookies are dry at the edges and somewhat firm to touch.
Cool on the sheet for 1 minute, then transfer to wore racks to cool completely.
**White Chocolate Almond Sugar Cookies: substitute grated white chocolate for the semisweet chocolate; substitute almond extract for the vanilla extract.