Aunt Maude&s Chocolate Drop Cookies
- Preparing Time: -
- Total Time: -
- Served Person: Makes 3 Dozen
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 teaspoon baking soda
- 2 cups all purpose flour
- 1/2 cup vegetable shortening
- 1/4 cup coffee
- 2 ounces unsweetened chocolate, chopped
- 1 cup firmly packed golden brown sugar
- 1 1/2 ounces unsweetened chocolate, chopped
- 1 3/4 cups powdered sugar, sifted
- Carbohydrate 17 g(6%)
- Cholesterol 7 mg(2%)
- Fat 5 g(8%)
- Fiber 1 g(3%)
- Protein 1 g(3%)
- Saturated Fat 2 g(10%)
- Sodium 56 mg(2%)
- Calories 119
Preparation Preheat oven to 350°F. Grease 2 heavy large baking sheets. Sift 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt into medium bowl. Stir 1/2 cup vegetable shortening and unsweetened chocolate in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Transfer mixture to large bowl. Cool slightly. Add 1 cup brown sugar and beat until blended. Add egg and beat until blended. Stir in dry ingredients, then 1/2 cup sour cream and 1 teaspoon vanilla extract. Drop batter by tablespoonfuls onto prepared sheets, spacing evenly. Bake until cookies feel firm to touch, about 10 minutes. Transfer cookies to rack and cool. Drizzle warm icing decoratively over cookies. Stir coffee and chopped chocolate in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat. Whisk in powdered sugar. Use immediately.
Preparation Preheat oven to 350°F. Grease 2 heavy large baking sheets. Sift 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt into medium bowl. Stir 1/2 cup vegetable shortening and unsweetened chocolate in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Transfer mixture to large bowl. Cool slightly. Add 1 cup brown sugar and beat until blended. Add egg and beat until blended. Stir in dry ingredients, then 1/2 cup sour cream and 1 teaspoon vanilla extract. Drop batter by tablespoonfuls onto prepared sheets, spacing evenly. Bake until cookies feel firm to touch, about 10 minutes. Transfer cookies to rack and cool. Drizzle warm icing decoratively over cookies. Stir coffee and chopped chocolate in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Remove from heat. Whisk in powdered sugar. Use immediately.
