3 Squares BAKER’S Unsweetened
-Chocolate
1 c Butter or margarine
1 c Sugar
1 Egg
1 ts Vanilla
2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
Additional sugar
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.
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.
Makes about 3 1/2 dozen cookies.
Prep. time: 15 minutes. Chill time: 30 minutes. Baking time: 8-10 minutes.
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) KRAFT
Caramels 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 BAKER’S Semi-Sweet Chocolate.
From Favorite All Time Recipes – Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
Yields
42 Servings