Devil's food drop cookies
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown sugar |
| ½ | cup | Butter, softened |
| 1 | teaspoon | Vanilla |
| 2 | ounces | (2 squares) unsweetened chocolate, |
| Melted and cooled | ||
| 1 | Egg | |
| 2 | cups | Flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¾ | cup | Sour cream |
| ½ | cup | Chopped walnuts |
| 1½ | cup | Powdered sugar |
| 2 | tablespoons | Unsweetened cocoa |
| ¼ | cup | Butter, softened |
| 1 | To 2 tsp. instant coffee granules | |
| 1½ | teaspoon | Vanilla |
| 2 | To 3 Tbsp. milk | |
Directions
MOCHA FROSTING:
COOKIES:
Cookies:
Heat oven to 350 degrees. Grease cookie sheets. In large bowl, beat brown sugar and ½ cup butter until light and fluffy. Add 1 tsp. vanilla, chocolate and egg; blend well. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking soda and salt. Add dry ingredients and sour cream to chocolate mixture; mix well. Stir in walnuts.
Drop by heaping teaspoonfuls 2" apart on greased cookie sheets. Bake at 350 for 10 to 14 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely.
Frosting:
In a small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread on cooled cookies. Allow frosting to set before storing.
Makes: 3 dozen
Posted by: Debbie Carlson (D.CARLSON - GEnie)