Chocolate Sugar Cookies
Rich chocolate cookies, decorated for Halloween.
Servings: 3 dozen
- 1 cup shortening
- 1 1/2 cup powdered sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2/3 cup baking cocoa
- 1 1/2 cups flour
- 1/2 cup butter, softened
- 1/4 cup milk or cream
- about 2 1/2 cups powdered sugar
- 2 oz. semi-sweet or bittersweet chocolate
- black licorice laces
- black decorating gel
Cream shortening and powdered sugar. Add eggs and vanilla and mix well.
Add cocoa, salt, and soda, and mix well. Add flour and mix until combined.Chill dough for 1-2 hours, or as long as overnight.
Roll dough on a well floured surface or between layers of wax paper, to ¼-inch thickness. Cut out 2½- inch circles. Place on greased or lined baking sheet. Bake at 350F for 10-11 minutes.
For frosting, combine all ingredients, using an electric mixer to beat until smooth and creamy. Separate even amounts of frosting into 5 separate small dishes. Color four of the dishes with black, red, orange, and yellow coloring. Leave the 5th white.
For chocolate decorations, prepare by drawing desired shapes onto wax paper. (I drew eyes and mouths for jack-o-lanterns, bats, and horns for devils.) Place wax paper pencil-side-down on a baking sheet or cutting board.
Melt chocolate in the microwave in 30-second intervals, stirring between each. Spoon melted chocolate into a piping bag with a very small round tip. Carefully drizzle chocolate over drawn shapes, and fill in. Make several small dots for eyes.Freeze chocolate shapes for a few minutes. FOR MOONS: Frost with yellow frosting, and use tweezers to place chocolate bats on top.FOR PUMPKINS: Frost with orange frosting, and use tweezers to place eyes and mouth.FOR DEVILS: Frost with red frosting, and use tweezers to place eyes and horns. Use a small length of licorice as the tail, pressing into the frosting to secure.FOR SPIDERS: Frost with black frosting. Use tweezers to place eyes. Use small lengths of licorice to make legs, four on each side, pressing into the frosting to secure.FOR MUMMIES: Use a piping bag with a large round tip to make wide, flat lines of white frosting in criss-cross patterns. Use tweezers to place chocolate eyes.For best results, keep cookies in the fridge until ready to serve. Store in an airtight container.