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  Chocolate Sugar Cookies


Hello, cookie time! When the holidays roll around, one of our all-time favorite traditions is baking roughly a bazillion cookies. While sugar cookies are a no-fail treat, sometimes you need a little something extra. This recipe from VN columnist Beverly Lynn Bennett is just a step above your regular sugar cookie—it has chocolate! Perfect for DIY decorating (or devouring immediately after cooling), you're sure to love these chocolaty cookies.

Makes 5 to 7 dozen

What You Need:

1-1/2 cups non-hydrogenated margarine
1 cup unbleached cane sugar
10 tablespoons water
1 tablespoon vanilla
4-1/2 cups unbleached flour
3/4 cup tapioca flour
1/2 teaspoon salt
1/2 cup cocoa powder

What You Do:

1. In a large bowl, beat together the margarine, sugar, water, and vanilla until light and creamy. Add the remaining ingredients and stir well to form a smooth dough. Cover and chill for 1 hour or until firm. Divide the dough in half, work with one half at a time, and keep the remaining dough covered.

2. On a floured work surface, roll the dough out to desired thickness (1/8-inch for crispy cookies or 1/4-inch for soft), cut into shapes with a knife or cookie cutters, and carefully transfer the cookies with a spatula to ungreased cookie sheets.

3. Bake at 350 degrees for 8 to 10 minutes or until lightly browned around the edges. Allow cookies to cool slightly before transferring to a rack to cool completely. Store in an air-tight container.

*For an extra-festive twist, cover the tops of the cookies with melted chocolate and crushed candy canes!

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