Chocolate Sugar Cookies
Cook time: 
Total time: 
Serves: 3 dozen cookies
  • Cookies
  • 1½ cups powdered sugar
  • ½ cup butter, softened
  • ½ cup Butter-flavored Crisco
  • 1 egg
  • 1½ tsp almond extract
  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • ¼ cup SACO Premium Cocoa
  • Glaze
  • ½ cup butter
  • 2 cups powdered sugar
  • 1½ tsp vanilla
  • 3 Tbsp hot water
  1. Cookies
  2. In a large bowl mix the powdered sugar, butter, Crisco, egg, vanilla and almond extract until creamy. In a separate bowl, combine the dry ingredients and sift together.
  3. Slowly add the dry ingredients to the wet ones and mix until smooth.
  4. Continue hand-stirring until the mixture is not very sticky.
  5. Place a piece of wax paper on the counter top.
  6. Take one half of the dough and pat into a big circle.
  7. Place another piece of wax paper on top.
  8. Using a rolling pin, roll the dough into a flat ¼ inch thick piece, without letting any dough go outside the wax paper edges.
  9. Repeat this process with the second half of the cookie batter.
  10. Place the dough in wax paper pieces into your refrigerator on a flat shelf.
  11. Let it rest there for a couple hours or up to two days.
  12. Preheat oven to 350°F.
  13. Remove dough from refrigerator and put on cutting board.
  14. Select your cookie cutters.
  15. Remove the top wax paper.
  16. Cut out shapes, placing the cutter very close to the previous cut.
  17. Lift the cutter and gently place the cookie dough piece on to the ungreased cookie sheet.
  18. Repeat this process until the baking tray is covered with raw cookies.
  19. Bake cookies about 1 inch apart for 7 to 8 minutes, until the cookies are puffy and not yet browning around the edge.
  20. Cool on sheet for 1 to 2 minutes before removing to a cooling rack.
  21. If cookies are too fragile, wait longer before moving them to the rack.
  22. Freeze cooled cookies until you are ready to frost them.
  23. Glaze
  24. In a medium size microwavable bowl heat the butter until melted.
  25. Remove and stir in powdered sugar and vanilla.
  26. Stir in enough water to make a medium thick frosting.
  27. Add food coloring if desired.
  28. To apply to cookie, use a new artist’s paint brush and apply the glaze to the cookie as desired. Decorate as desired.
  29. Let glaze harden before eating or freezing.
Nutrition Information
Calories: 120 Fat: 8g Saturated fat: 4g Trans fat: 0g Carbohydrates: 12g Sugar: 11g Sodium: 38mg Fiber: 0g Protein: 0g Cholesterol: 19mg
Recipe by SacoFoods at