Welcome to my food blog!

Although the blog is still needing some work i thought i would start posting anyways.

I wasn't sure what recipe to use first but after making 2 batches of these Chocolate Sugar Cookies and still wanting to make more I knew this would be it. My friend Angie created this recipe on her blog This and That. 

These are to me a no-fail cookie that everyone will love, well if they like chocolate that is and who doesn't :) So make these for co-workers, friends, family, or yourself! Enjoy!

Chocolate Sugar Cookies


Yield: about 24 cookies

Ingredients:


For the cookies:

• 1/2 cup butter or margarine, softened
• 1 cup white sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1/4 cup sour cream
• 1/2 cup cocoa
• 1 3/4 cups all -purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt

White Frosting:

• 1/2 cup vegetable shortening
• 1/2 cup butter
• 4 tbsp. milk
• 4 cups icing sugar
• 1 tbsp. meringue powder
• a pinch of salt
• 1 tsp.vanilla

Ganache:

• 1/2 cup heavy cream
• 4 oz. chopped dark chocolate

Directions:

In the bowl of an electric mixer, cream together the butter and sugar until smooth. Beat in the egg, vanilla, and sour cream until well blended. Sift the flour, cocoa, baking powder, and salt. Mix into the butter and sugar mixture until combined.

Wrap dough in plastic wrap and chill for at least 2 hours or overnight.

Preheat oven to 375°F( 190° C).  Knead the dough a few times to bring it together so it doesn't crack when rolled. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased or parchment paper lined cookie sheets.

Bake for 7 minutes. Don't over bake. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


To make Ganache:
 Heat heavy cream  until hot( don't boil it) and pour over chopped chocolate. Stir until chocolate is completely melted. Place in refrigerator for a couple of hours.


To make Icing:
 Cream shortening, butter, vanilla, and milk together. Add dry ingredients and mix it for a few minutes until creamy.
Use a piping bag with a star tip or any tip you choose to decorate around the cookie so that the ganache will not overflow.




Source: original recipe found at This and That