Sour cream drops
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine; softened |
| 1½ | cup | Sugar |
| 2 | Eggs | |
| 1 | cup | Sour cream |
| 1 | teaspoon | Vanilla |
| 2¾ | cup | Flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 3 | cups | Confectioners' sugar |
| ⅓ | cup | Millk |
| 1 | teaspoon | Vanilla |
| ⅛ | teaspoon | Salt |
| 4 | tablespoons | Margarine |
| 4 | ounces | Unsweetened chocolate |
Directions
FROSTING
Mix margarine, sugar & eggs. Stir in sour cream & vanilla. soft dry ingredients together & stir in cream mixture. Cover. Chill at least 1 hour.
Dropp by teaspoon 2" apart on ungreased pan. Bake until delicately brown.
Touch lightly; no fingerprint when done. cookies are soft. Remove, cool & frost. FROSTING: mix sugar & milk. Stir in vanilla & salt. Melt margarine & chocolate together. Add to sugar mixture & stir until thick. Spread on cooled cookies. Do not make icing ahead of time. From Chappells' "The Happy Cooker"
Recipe by: Bradshaw BDGM08B
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.