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Parve
Medium
40 Minutes
Diets 
While chocolate transfer sheets are traditionally used to decorate cakes or chocolate truffles, we love how they make these simple cut-out sugar cookies look super cute.
1 cup margarine (use soy-free if needed)
1 cup sugar
1 egg
2 teaspoons Haddar Baking Powder
1 teaspoon Gefen Pure Vanilla Extract
3 cups flour
2 chocolate transfer sheets
white chocolate or Elite Bittersweet Chocolate, for melting
Preheat oven to 375 degrees Fahrenheit. Mix the margarine, sugar and egg in the bowl of an electric mixer on high speed.
Reduce mixer speed to medium-low and add remaining ingredients. Mix until ingredients are combined. Do not overmix.
On a lightly floured surface, roll dough out to an eighth inch thick. Use cookie cutters to cut the dough into desired shapes.
Place the cookie shapes on a Gefen Easy Baking Parchment-lined cookie sheet and bake for eight to nine minutes. Transfer to a wire rack to cool. Let cool completely before decorating.
Cut the chocolate transfer sheet into approximately 15 squares. These do not have to be perfectly even.
Using one row of chocolate at a time (so that the chocolate won’t harden before it is used), melt the chocolate in a double boiler or on a low setting in the microwave. Use white chocolate for dark color transfers and dark chocolate for gold or white transfers. Make sure that no moisture gets into the chocolate.
Spread the melted chocolate on the back of the cookie, as smoothly as possible. Immediately, press a chocolate transfer square onto the wet chocolate, embossed side down. Repeat with remaining cookies. Gently press down on each transfer to make sure the design sticks to the chocolate.
Set aside for about 20 minutes to set the chocolate.
Peel off the transfer sheet. Voila! Nobody will believe you did it yourself!
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