Serves: 4
Total Calories: 659
* "Refrigerate dough in foil or a plastic bag. Cut off the amount you want to roll out when you are ready." Have Ready: 1. Lightly grease baking sheets with a paper towel dipped in shortening.
2. Combine flour, cocoa, baking powder and salt in the small mixer bowl. Stir with a spoon and set aside. If the cocoa has lumps, press them with the spoon or put cocoa through a sieve and press lumps against the sides of the sieve.
3. Combine sugar and butter or margarine in the large mixer bowl. Beat on medium speed until well mixed. Add eggs, milk and vanilla. Beat until well mixed, stopping the mixer and scraping the bowl several times.
4. Add the flour mixture and beat on low speed until well mixed, scraping the bowl several times.
5. Cover the bowl of dough with foil or plastic wrap and refrigerate at least 1 hour.
6. When the dough has been chilled, turn on the oven to 375°.
7. Divide the dough into two parts (keep one part in the refrigerator until ready to roll it out). Place dough on a llightly-floured surface. Rub flour on the rolling pin and roll the dough to about 1/8 -inch thickness. Sprinkle dough with sugar. Dip cutters in flour and cut cookies. Lift cookies with a pancake turner to baking sheets, placing cookies about 1 1/2 inches apart.
8. Bake for 8 to 10 minutes or until cookies feel slightly firm to the touch. Lift with a pancake turner to a wire rack to cool.
9. Repeat with the remaining dough.
10. Store in an airtight container in a cool place.
This Chocolate Sugar Cookies recipe is from the Cookie Cookbook Cookbook. Download this Cookbook today.
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