Recipe by Jamia Motsinger
I don't really care much for sugar cookies. I haven't really found a recipe I like. So, I decided I'd look for something similar, because I like the rolled out cookies. I found this in Hershey's 100th Anniversary cookbook. The recipe calls for them to be frosted. I used them for Christmas cookies and sprinkled colored sugar on them instead. I also rolled them out in a long piece of wax paper folded in half. No problem with sticking to surface or flour left over on dough that way. They're pretty good, especially if you'd prefer chocolate over sugar cookies. Cook time is for one batch.
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1⁄2 cup cocoa
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
Directions See How It's Made
- In large mixer bowl, beat butter, sugar and eggs until light and flully.
- Stir remaining ingredients together in separate bowl.
- Gradually add to butter mixture, beating until well blended.
- Cover; refrigerate dough until firm enough to handle.
- Heat oven to 350 degrees.
- On lightly floured surface, roll dough to 1/8-inch thickness; cut with cookie cutters.
- Place on ungreased cookie sheet.
- Bake 5 to 7 minutes or until no imprint remains when cookies are touched lightly in center.
- Cool 1 minute; remove from cookie sheet to wire rack.
- Cool completely.
- Frost or decorate as desired.