This is an old fashioned cake-like chocolatecookie topped with chocolate icing.
Recipe: Iced Chocolate DropCookies
2 cups all purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup vegetable shortening2 (1-ounce) squares unsweetened bakingchocolate, chopped1 cup firmly packed brown sugar1 large egg1/2 cup sour cream1 teaspoon vanilla extractChocolate Icing:1/4 cup strong-brewed coffee1 1/2 ounces unsweetened chocolate, chopped1 3/4 cups powdered sugar, sifted
Preheat oven to 350°F (175°C).Lightly grease 2 large baking sheets.
Combine flour, baking soda and salt intomedium bowl. Set aside.
Stir 1/2 cup vegetable shortening andunsweetened chocolate in small saucepanover low heat until chocolate melts and mixture is smooth.Transfer mixture to large bowl. Cool slightly.Add brown sugar and beat until blended.Add egg, sour cream and vanilla; beat until blended. Stir in dry ingredients until just mixed.
Drop batter by tablespoonfuls onto preparedsheets, spacing evenly.
Bake until cookies feel firm to touch,about 10 minutes.
Transfer cookies torack and cool. Drizzle warm icing decoratively over cookies.
For Chocolate Icing: Stir coffee and choppedchocolate in heavy medium saucepan over low heatuntil chocolate melts and mixture is smooth.
Remove from heat. Whiskin powdered sugar. Use immediately.
Makes 3 dozen.
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