Chocolate Sugar Cookies

3 squares Baker’s® Unsweetened Chocolate
1 cup margarine
1 cup sugar
1 egg
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
¼ tsp. salt
Additional sugar

Microwave chocolate and margarine in large microwavable bowl on HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted.

Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely mixed. Mix in flour, soda and salt.
Refrigerate 30 minutes.

Shape dough into 1” balls; roll in additional sugar. Place on ungreased cookie sheets. (If a flatter, crisper cookie is desired, flatten ball with bottom of drinking glass.) Bake at 375° for 8 to 10 minutes or until set. Remove from cookie sheets to cool on wire racks.

Make about 3½ dozen cookies

VARIATIONS:
JAM-FILLED CHOCLATE SUGAR COOKIES:
Prepare Chocolate Sugar Cookie dough as directed; roll in finely chopped nuts in place of sugar. Make indentation in each ball; fill center with your favorite jam. Bake as directed.

CHOCOLATE-CARAMEL SUGAR COOKIES:
Prepare Chocolate Sugar Cookie dough as directed; roll in finely chopped nuts in place of sugar. Make indentation in each ball; bake as directed.
Microwave 1 14oz. pkg. Kraft® Caramels with 2 tbsp. milk in microwavable bowl on HIGH 3 minutes or until melted, stirring after 2 minutes. Fill centers of cookies with caramel mixture.

Place 1 square Baker’s® Semisweet Chocolate in a zipper-style sandwich bag.

Close bag tightly. Microwave on HIGH about 1 minute or until chocolate is
melted. Fold down top of bag tightly and snip a tiny piece off 1 corner
(about 1/8”). Holding top of bag tightly; drizzle chocolate through
opening over cookies.