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