Best frosted chocolate creams
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 1 | cup | Sugar |
| 2 | Eggs | |
| 2 | ounces | Chocolate,unsweetened* |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Baking soda |
| 2½ | cup | Flour |
| ¾ | cup | Milk |
| FROSTING | ||
| 2 | ounces | Chocolate, unsweetened |
| 2 | tablespoons | Butter |
| 2 | cups | Powdered sugar |
| 2 | teaspoons | Vanilla |
| 2 | teaspoons | Heavy cream (approx.) |
| GARNISH | ||
| 60 | Pecan halves | |
Directions
Servings: 60
COOKIES
Preheat oven to 400 degrees. *melted and cooled Cream butter and sugar together until light and fluffy. Add eggs, melted chocolate, and vanilla; mix well.
Combine soda and flour together. Alternately add flour mixture and milk to egg batter, beating well after each addition.
Drop by teaspoonfuls, 2" apart, onto ungreased baking sheets. Bake 8 to 10 min., or until dull on top and firm to the touch. Remove cookies from sheets immediately and cool on rack.
To frost: Melt chocolate and butter in saucepan; remove from heat.
Stir in sugar, vanilla, and enough cream to become spreading consistency.
Frost cookies after they are completely cool(but frosting should still be slightly warm). With table knife or small spatula, swirl frosting around top of cookie.Place a perfect pecan half on top before frosting is set. Let frosting set while cookies are on rack.
Store in cookie tin, placing waxed paper between layers of cookies.
Can be kept 5 to 6 days in a cool place. This recipe does not freeze well. Makes about 5 dozen cookies.
Entered: August 15, 1991 Source: "Food From an American Farm" cookbook, Posted by: Debbie Carlson, cooking echo, August 10, 1991