Total Time
50mins
Prep 30 mins
Cook 20 mins

For your inner chocolate

Ingredients Nutrition

Directions

  1. Position the racks in the top and bottom thirds of the oven; preheat oven to 375°.
  2. Whisk flour, cocoa powder, and grated chocolate in a bowl until uniform; set aside.
  3. Add butter and shortening in a big bowl; use an electric mixer on medium speed to soften them into a fairly soft mass.
  4. Add in sugar; beat until fluffy but still a little grainy, about 1 more minute.
  5. Beat in egg until smooth; then beat in milk and vanilla.
  6. Stop the beaters; add in the flour mixture, then beat at low speed just until a dry, rough dough forms.
  7. 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.
  8. Break of walnut-size pieces, roll them into balls between you palms; place them 2-inches apart on 2 nonstick baking sheets.
  9. Press the bottom of a medium drinking glass into the remaining unused dough, and then press the glass’s bottom into the sanding sugar.
  10. 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.
  11. Repeat until all the balls are flattened and coated with sugar.
  12. Bake for 5 minutes, then reverse the sheets top to bottom and front to back.
  13. Continue baking for ABOUT 5 more minutes or until the cookies are dry at the edges and somewhat firm to touch.
  14. Cool on the sheet for 1 minute, then transfer to wore racks to cool completely.
  15. **White Chocolate Almond Sugar Cookies: substitute grated white chocolate for the semisweet chocolate; substitute almond extract for the vanilla extract.

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