I have nieces who have small children and make up goody bags for them. One of the kids is allergic to peanuts and it's really difficult to find candy not made in a factory where they don't use nuts! These cookies are perfect and I don't have to worry about sending any kid into anaphylaxis shock - and it is not just my nieces child I am concerned for. I don't want to hand any child something that could cause them to head to the ER! With that in mind I urge all of you to have another offering that you can give kids who are allergic to nuts.
- 1 - 17.5 oz. package sugar cookie mix (I used Betty Crocker)
- 1 - 4 oz. bar semi-sweet chocolate - melted
- 1 - stick butter - melted
- 2 eggs
- 3 tbsp. flour + extra for rolled cookies
- Make the cookies according to package directions with one exception: you add in melted chocolate.
- Melt the chocolate over a double boiler. I used a large Pyrex (4 cup) over a small sauce pot of water to melt mine.
- Mix all ingredients together with a wooden spoon, making sure it all is well incorporated.
- Roll out on a floured surface to 1/4 inch thick and use 2 inch cookie cutters to cut them out.
- Place them on a baking sheet one inch apart.
- Bake in a preheated oven per the instructions for about 5-7 minutes.
Bake time: 5-7 minutes
Yield: 30-32 cookies
Cost: approximately $5.02 for the batch of cookies, 15¢ each
You can get as elaborate as you want in decorating these Chocolate Sugar Cookies. Since I had a canned frosting available and some sprinkles from last year I just chose to decorate them simple.
My decorating and frosting techniques leave much to be desired, but I doubt the kids will be critiquing my work! And speaking of kids this is a recipe they would love to help you make and decorate.
If decorating is not your thing, leave them plain.