Grandma Wolgamott's Chocolate Cut Out Cookies

Now everyone makes cut-out sugar cookies for the holidays, but what about some chocolate cut out cookies? I love about all kinds of chocolate, but these are just perfect...not too sweet and no frosting required, so they are easy to store and layer onto cookie plates. I don't know why we only make these during the holidays. I guess because that's what Grandma did. But these cookies would be yummy year-round.

My grandma Ellen & her mom Opha

My Grandma Wolgamott was a farm girl, too. Her father died when she was 3, and she and her mom kept things running. She rode horses for her grandfather at horse sales, and she and her mom sold ice cream to help make ends meet, too. She married a farmer, too...and they operated two dairy farms, one of which we live on today. The cows were sold when my mom went to college, and by the time we moved back to the farm from Florida in 1980, she was raising sheep. Grandma made these yummy chocolate cookies every year at Christmas, so I'm happy to share the recipe with you, too. It's one of my favorites.

Warning: the dough is thick. When I was young and newly married with cheap mixers, I burned up more than a few making this dough. The mixer rarely survived two batches. This is the primary reason my kitchen is graced with a red Kitchen Aid beauty. And she never even stutters when mixing the dough. Just giving you fair warning....

Here's what you start with (ingredients listed on recipe card at end of post):

 Start by creaming the sugar, egg, shortening and milk (the recipe calls for sweet milk...I use regular milk and assume it means the same thing...let me know if you know different). I especially like using the "stick" Crisco shortening for this because otherwise, measuring tablespoons of shortening is a big old pain. Just my opinion. Then add in the dry ingredients and mix. Heed my note above: use a strong mixer...or a wimpy one if you're looking for an excuse to replace it.

 Form the dough into a ball and place on a lightly floured surface.

 Roll out your cookie dough and cut into your desired shapes.

 I used leaf and pumpkin shapes, because I made this particular batch for Thanksgiving. Grandma used those lovely old Santa, bell, reindeer and tree tin cookie cutters.

 Grandma didn't leave us baking instructions, so I judged for myself. 350 degrees for about 8-10 minutes works pretty well. Don't overbake, unless you like harder, crisper cookies. I like them on the softer side myself.

Eat them fresh from the oven or top them with a sprinkling of powdered sugar. Either way, they are perfect  with a big old tall glass of milk. Enjoy!