Email to Chefmom, Tami L. Smith      

Chefmom's Sugar Cookies, Chocolate

2 sticks (1 cup) butter, softened
1/2 cup crisco shortening
2 cups granulated sugar
4 large sized eggs
2 tsp good quality vanilla
3 tsp baking powder
1 cup dutch processed cocoa,
I use Hershey's with good results, try different cocoa's for more intense cookies
4 cups all-purpose flour

Large grained sugar for decoration
Egg Whites

In a mixing bowl, beat the butter and crisco until smooth, add the sugar and beat several minutes, until light and fluffy. This will take several minutes, you want the batter to lose it's grainy-ness and be very light in color.

One at a time, add the eggs, beat after each addition and scrape the bowl. Stir in the vanilla and the dry ingredients. If the mixture feels exceptionally sticky add about ½ cup more flour. You can touch the batter, if it sticks to your finger, add a little more flour. If it barely sticks, you don't need any more.

Divide into two balls and wrap in plastic wrap. Flatten the dough into a rectangle shape. This will make your life easier when you are rolling the dough out! Refrigerate overnight.

Preheat the oven to 350°. Have silpat covered sheet pans or parchment sheet pans ready. You can use lightly greased sheet pans as well.

Cut each amount in half and roll on a lightly floured surface about 1/4-3/8-inch thick. If you roll quickly and give the dough a quick turn, you shouldn't have sticking problems. Brush any excess amounts of flour off the surface and then cut into shapes and place onto sheet pans. Lightly brush with egg white and sprinkle evenly with the pearled sugar. You can use regular granulated sugar, but the cookies won't have the same crunch. Bake for 12-14 minutes until firm and the bottoms will barely show color. Remember to check the baking times with your own oven. They will vary depending on your oven, how thick the cookies are, how many are on the pan, you get the picture. Write down the times on your recipe and use those for future baking!! They will hold together nicely when they are done.

For greased sheet pans, you will allow the cookies to cool on the sheet for about 1 minute, then transfer to cooling racks or a towel. For parchment and silpats you can allow the cookie to cool before storing them. If you are eating them in the next few days, then simply leave them out. You can decorate them, or freeze them in a zip bag stored in a plastic container for several months.

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


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A Note from Chefmom...
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This is the recipe I use with my sugar cookies to make the classic chocolate and vanilla pinwheel cookies and I also make checkerboards too. I love an assortment at Christmas of vanilla and chocolate cutouts with gingerbread and decorated cookies. They all look very nice, and naturally, they taste wonderful too!

I personally love these cookies with the pearled sugar. The texture of this recipe is "chompy". It gives the best crunch and is a delight with a cold glass of milk.


**Silpat baking mats are available at http://www.bridgekitchenware.com
Check them out, they put them on "online only" specials for $17.95, and with great shipping rates, it's the only way to go. Don't forget a catalog, it's a great company with a great selection of kitchen items!!

**Coarse sugar is available at http://www.kingarthurflour.com
They have an awsome array of baking ingredients, as well as recipes and a "family" feel to their business. Catalogs are available for free online.