Wolferman's chocolate drop cookies
2 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ½ | cup | Butter |
| ¼ | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
| ¼ | cup | White corn syrup |
| 2 | Eggs | |
| 4 | ounces | Unsweetened chocolate; melted and slightly cooled |
| 6 | tablespoons | Milk |
| 1¾ | cup | All-purpose flour |
| 1½ | teaspoon | Baking powder |
| ¼ | cup | Chopped pecans; optional |
| 2 | ounces | Unsweetened chocolate |
| 3 | tablespoons | Butter |
| ¼ | cup | Milk |
| 2 | cups | Confectioners' sugar |
| dash | Vanilla | |
| dash | Salt | |
Directions
ICING
For cookies, cream sugar, butter, vanilla, salt and corn syrup.
Slowly add eggs and melted chocolate. Add milk, then stir in flour and baking powder. Add nuts, if desired, then drop by tablespoon onto ungreased baking sheet. Bake in preheated oven at 375 degrees 10 minutes or until done.
For icing, melt chocolate and butter in milk, in small saucepan over low heat. Place confectioners' sugar in mixing bowl; pour chcolate mixture over sugar and blend well. Add vanilla and salt to taste; mix well. Spread on tops of cooled cookies.
Source: Wolferman's Bakery, Kansas City, MO Published in Kansas City Star, 01/17/96
From the recipe files of Rosanne Troxel, Lenexa, KS <troxel-in-kc@...>