These rich chocolatey delights are toppedwith a chocolate-butter cream frosting.
Recipe: Frosted Sour CreamChocolate Drops
1/2 cup butter, softened1 cup firmly packed brown sugar1/2 teaspoon baking soda1/2 teaspoon salt1 cup (8 ounces) sour cream1 large egg2 (1-ounce) squares unsweetened bakingchocolate, melted and cooled1 teaspoon vanilla extract2 cups all-purpose flourChocolate Butter Frosting:1/4 cup butter, softened2 1/2 cups sifted powdered sugar1/3 cup unsweetened cocoa powder3 tablespoons milk1 teaspoon vanilla extract
In a large mixing bowl, beat butter withan electric mixer on medium to high speed for 30 seconds. Addbrown sugar, baking soda and salt. Beat until combined, scrapingsides of bowl occasionally. Beat in the sour cream, egg, meltedchocolate and vanilla until combined. Stir in flour until justcombined.
Drop dough by slightly rounded teaspoonfulsabout 3-inches apart onto an ungreased cookie sheet.
Bake in a 350°F (175°C) oven for8 to 10 minutes or until edges are firm. Transfer cookies toa wire rack to cool completely. Frost cooled cookies with ChocolateButter Frosting.
For Chocolate Butter Frosting: In a mediummixing bowl beat butter until fluffy. Gradually add 1 cup ofthe powdered sugar and the cocoa powder, beating well. Graduallybeat in the milk and vanilla. Gradually beat in remaining 1 1/2cups powdered sugar. If necessary, beat in additional milk tomake frosting a spreadable consistency.
Makes about 3 1/2 to 4 dozen cookies.
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