Frosted chocolate drops
48 Cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine; soft |
| ½ | cup | Granulated sugar |
| ½ | cup | Brown sugar, firmly packed |
| 1 | Egg | |
| 3 | ounces | Unsweetened chocolate melted and cooled |
| ½ | teaspoon | Soda |
| ½ | teaspoon | Salt |
| ½ | cup | Dairy sour cream |
| ½ | cup | Milk |
| 1 | cup | Quaker Oats, uncooked (quick or old-fashioned) |
| 2 | tablespoons | Butter; soft |
| 3 | cups | Sifted confectioners' sugar |
| 1 | teaspoon | Vanilla |
| 3 | tablespoons | Milk |
| Pecan halves | ||
Directions
FROSTING
FOR DECORATION
Beat butter and sugars together until creamy. Blend in egg and melted chocolate. Sift together flour, soda and salt. Add to creamed mixture alternately with sour cream and milk. Stir in oats. Drop by teaspoonfuls onto lightly greased cooky sheets. Bake in preheated moderate oven (375 F.) 10 to 12 minutes; cool.
For frosting, combine all ingredients. Beat until smooth and of spreading consistency. Frost cooled cookies. Top each cooky with a pecan half.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias