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Frosted chocolate drops
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| Artist: |
_ |
| Categories: |
Chocolate, Cookies & Bars, Desserts |
| Yield: |
48 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Butter or margarine, soft | | 1/2
| cup | Granulated sugar | | 1/2
| cup | Brown sugar, firmly packed | | 1
| | Egg | | 3
| oz | Unsweetened chocolate | | | -- melted and cooled | | 1/2
| tsp | Soda | | 1/2
| tsp | Salt | | 1/2
| cup | Dairy sour cream | | 1/2
| cup | Milk | | 1
| cup | Quaker Oats, uncooked | | | -- (quick or old-fashioned) | | | FROSTING | | 2
| tbsp | Butter, soft | | 3
| cup | Sifted confectioners' sugar | | 1
| tsp | Vanilla | | 3
| tbsp | Milk | | | FOR DECORATION | | | Pecan halves |
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Procedures:
| 1 | Beat butter and sugars together until creamy. | | 2 | Blend in egg and melted chocolate. | | 3 | Sift together flour, soda and salt. | | 4 | Add to creamed mixture alternately with sour cream and milk. | | 5 | Stir in oats. | | 6 | Drop by teaspoonfuls onto lightly greased cooky sheets. | | 7 | Bake in preheated moderate oven (375°F). | | 8 | 10 to 12 minutes; cool. | | 9 | For frosting, combine all ingredients. | | 10 | Beat until smooth and of spreading consistency. | | 11 | Frost cooled cookies. | | 12 | Top each cooky with a pecan half. |
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