Yield: 6 servings
Measure | Ingredient |
---|---|
1 cup | Brown sugar |
½ cup | Butter, softened |
1 teaspoon | Vanilla |
2 ounces | (2 squares) unsweetened chocolate, |
\N \N | Melted and cooled |
1 \N | Egg |
2 cups | Flour |
½ teaspoon | Baking soda |
½ teaspoon | Salt |
¾ cup | Sour cream |
½ cup | Chopped walnuts |
\N \N | MOCHA FROSTING: |
1½ cup | Powdered sugar |
2 tablespoons | Unsweetened cocoa |
¼ cup | Butter, softened |
1 \N | To 2 tsp. instant coffee granules |
1½ teaspoon | Vanilla |
2 \N | To 3 Tbsp. milk |
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)