3 Squares BAKER’S Unsweetened 1 ts Vanilla
-Chocolate 2 c All-purpose flour
1 c Butter or margarine 1 ts Baking soda
1 c Sugar 1/4 ts Salt
1 Egg Additional sugar
Microwave chocolate and margarine in large microwavable bowl on HIGH 2
minutes or until margarine is melted. Stir until chocolate is
completely melted.
Stir 1 cup sugar into melted chocolate mixture until well blended.
Stir in egg and vanilla until completely blended. Mix in flour,
baking soda and salt. Refrigerate 30 minutes.
Heat oven to 375’F. Shape dough into 1″ balls; roll in additional
sugar. Place, 2″ apart, on ungreased cookie sheets. (If flatter,
crisper cookies are desired, flatten balls with bottom of drinking
glass.)
Bake 8-10 minutes or until set. Remove from cookie sheets to cool on
wire racks.
Makes about 3 1/2 dozen cookies.
Prep. time: 15 minutes. Chill time: 30 minutes. Baking time: 8-10
minutes.
JAM-FILLED CHOCOLATE SUGAR COOKIES: Prepare Chocolate Sugar Cookie
dough as directed. Roll in finely chopped nuts in place of sugar.
Make indentation in each ball; fill center with your favorite jam.
Bake as directed.
CHOCOLATE-CARAMEL SUGAR COOKIES: Prepare Chocolate Sugar Cookie dough
as directed. Roll in finely chopped nuts in place of sugar. Make
indentation in each ball; bake as directed. Microwave 1 package (14
ounces) KRAFT Caramels with 2 tablespoons milk in microwavable bowl
on HIGH 3 minutes or until melted, stirring after 2 minutes. Fill
centers of cookies with caramel mixture. Drizzle with melted BAKER’S
Semi-Sweet Chocolate.
Yields
42 servings
