Best Frosted Chocolate Creams

Title:
Best Frosted Chocolate Creams

Yield:
60 Servings

Categories:
Cookies,
Chocolate




Ingredients:





   1/2 c  Butter


     1 c  Sugar


     2    Eggs


     2 oz Chocolate,unsweetened*


     1 ts Vanilla


     1 ts Baking soda


 2 1/2 c  Flour


   3/4 c  Milk


          FROSTING


     2 oz Chocolate, unsweetened


     2 tb Butter


     2 c  Powdered sugar


     2 ts Vanilla


     2 ts Heavy cream (approx.)


          GARNISH


    60    Pecan halves






 Servings:   60


 


 COOKIES


 


 Preheat oven to 400 degrees. *melted and cooled


 


 Cream butter and sugar together until light and fluffy. Add eggs, melted


 chocolate, and vanilla; mix well.


 


 Combine soda and flour together. Alternately add flour mixture and milk to


 egg batter, beating well after each addition.


 


 Drop by teaspoonfuls, 2" apart, onto ungreased baking sheets. Bake 8 to 10


 min., or until dull on top and firm to the touch. Remove cookies from


 sheets immediately and cool on rack.


 


 To frost:  Melt chocolate and butter in saucepan; remove from heat. Stir in


 sugar, vanilla, and enough cream to become spreading consistency.


 


 Frost cookies after they are completely cool(but frosting should still be


 slightly warm).  With table knife or small spatula, swirl frosting around


 top of cookie.Place a perfect pecan half on top before frosting is set. Let


 frosting set while cookies are on rack.


 


 Store in cookie tin, placing waxed paper between layers of cookies.


 


 Can be kept 5 to 6 days in a cool place. This recipe does not freeze well.


 Makes about 5 dozen cookies.


 


 Entered: August 15, 1991 Source: "Food From an American Farm" cookbook,


 Posted by: Debbie Carlson, cooking echo, August 10, 1991


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini