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Chocolate Sugar Cookies
Chocolatier July 1999
Yield: about 3
Preparation: 30 minutes plus baking and cooling times
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup (2 sticks) unsalted
1 1/2 cups confectioners’ sugar
1 large egg
1 teaspoon vanilla extract
1. Sift the flour, cocoa, baking soda and cream of tartar
a medium bowl and with a wire whisk, stir to combine.
2. In a large bowl, using a hand-held mixer at medium speed, beat the
30 seconds, or until creamy. Add the sugar and continue
2 to 3 minutes until the mixture is light in texture and
color. Scrape down
the sides of the bowl with a rubber spatula.
Add the egg and vanilla extract and
3. At low speed beat in the flour mixture, in two additions, scraping
the sides of the bowl after each addition. Wrap the dough
in plastic wrap
4.Position a rack in the center of the oven and preheat to 375 degrees F.
5. On a well-floured surface, roll out half of dough at a time to 1/4-inch
thickness. Using a cookie cutter cut the dough into shapes and sprinkle
sugar. Bake on an ungreased baking sheet for 5 to 8
minutes or until lightly
browned at edges. Cool. Decorate as desired.
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