I've tried a few recipes for rolled chocolate sugar cookies and they all seem to be dry and not very chocolately. I'm looking for a recipe that has a good chocolate taste but with the texture of a nice tender sugar cookie that I can cut out and decorate.
thanks
Sandra

There is a chocolate rolled cookie on www.kitchengifts.com. It is on my to try list; have you tried that one?

Berta

I was hoping for a tried recipe. I haven't tried that one though-I'll have a look at it. Maybe I'll be brave LOL.
If I start making some cookie bouquets to sell, I'd like a little variety in the cookies I offer(people were swooning over my gingerbread cookie recipe yesterday).

Sandra

I just got started on making cookies, so I haven't been adventurous yet! I did get a list of cookie recipes from someone....I am not sure who...I could pass along to you if you give me your email address. I also have a pumpkin rolled out cookie recipe, my mom got it from alady she knew....but haven't tried that one either. I'd love your gingerbread recipe is you'd be willing to share it. I haven't tried my hand at gingerbread cookies yet. Are they as easy as the plain sugar cookies?

I'm sorry I'm not much help....

Berta

The pumpkin and the gingerbread cookies both sound really yummy - I would like the recipes if you all would be willing to share! Thanks!

I would love the recipes.
My email is [email protected]

Here's the gingerbread recipe

Gingerbread Dough
1 cup (250 mL) shortening
1 cup (250 mL) granulated sugar
2 eggs
3/4 cup (175 mL) fancy molasses
1/2 cup (125 mL) blackstrap or cooking molasses
6-1/4 cups (1.55 L) all-purpose flour
2 tsp (10 mL) ground ginger
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground cloves

In large bowl, beat shortening with sugar until light and fluffy. Beat in eggs, 1 at a time. Beat in fancy molasses and blackstrap molasses.
In separate bowl, whisk together flour,ginger, baking soda, salt, cinnamon and cloves. Using wooden spoon, stir into molasses mixture in 3 additions, stirring until crumbly.
Using hands, press dough together until smooth. Divide in half; press each half into 3/4-inch (2 cm) thick rectangle. Wrap each rectangle separately in plastic wrap and refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days; let stand at room temperature for 15 minutes before rolling.) Makes 1 batch.


Bake at 350 for about 10 minutes(depends on size of cookies)-until they feel firm to the touch.

Sandra

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