1 cup sugar
2 tablespoons milk
1 teaspoon vanilla
2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Nonpareils or decorator coarse grain sugar, if desired
2 cups real semi-sweet chocolate chips
2 tablespoons shortening
Combine butter and sugar in large bowl. Beat at medium speed until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add all remaining cookie ingredients; beat at low speed until well mixed.
Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate at least 1 hour until firm.
Heat oven to 350°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4 inch thickness. Cut with 2-inch cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 7-8 minutes or until edges are firm. Cool 1 minute on cookie sheets. Remove to cooling rack. Cool completely.
Place nonpareils in small shallow dish; set aside. Combine chocolate chips and shortening in 1-quart saucepan. Cook, stirring occasionally, over low heat until chocolate melts. Remove from heat. Dip half of each cookie into chocolate mixture. Immediately roll chocolate-coated edges of cookie in nonpareils, if desired. Let stand on waxed paper until set.
- Cut-out cookies seem to brighten any celebration. For best results, roll dough on a lightly floured surface from the center to the edges. Measure thickness as you go to assure perfect results. Cut dough into shapes using floured cookie cutters, cutting as close together as possible. Use a pancake turner or wide metal spatula to transfer them from the floured surface to the cookie sheet.
- You may wonder why you have dough leftover. We calculate yield based on a single rolling and cutting of dough. Cookies that are cut from re-rolled dough scraps may not be as tender.