Cookie 1

Last week Carol made these fantastic chocolate cookies.  The recipe called for sanding sugar, but we had only shimmering sugar on hand.  
Cookie 2 

We ended up with chocolate disco cookies, but the taste was not compromised.  Here is the recipe.  Taken from Martha Stewart's cookies.  BTW–Carol is in heaven in her new kitchen.  I think she may give me the boot.

GRAMMY'S CHOCOLATE COOKIES  (actual recipe name)

2 cups, plus 2 tablespoons all purpose flour

3/4 cup unsweetened Dutch-process cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature 

2 cups sugar

2 large eggs

2 teaspoons vanilla extract

Sanding sugar for rolling, or shimmering if you want disco cookies

1-Sift together flour, cocoa powder, baking soda, and salt into a bowl

2-In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs and vanilla, and beat to combine.  Reduce speed to low, and gradually add flour mixture; beat to combine.  Form dough into a flattened disk, wrap with plastic wrap, and chill until firm, about 1 hour.

3- Preheat oven to 350 degrees.  Shape dough into 1 1/4" balls.  Roll each ball in sanding sugar.  Place on baking sheets lined with parchment paper, about 1 1/2 inches apart.  Bake until set, 10 to 12 minutes, rotating halfway through.  Transfer to a rack to cool for 5 minutes.  Transfer cookies from baking sheet to wire rack.  Cookies can be stored between layers of parchment paper in an airtight container at room temperature up to 1 week.