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Chocolate Sugar Cookies
Makes 5 to 7 dozenWhat 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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