Frosted Chocolate Creams|
Best Frosted Chocolate Creams
1/2 c Butter
1 c Sugar
2 oz Chocolate,unsweetened*
1 ts Vanilla
1 ts Baking soda
2 1/2 c Flour
3/4 c Milk
2 oz Chocolate, unsweetened
2 tb Butter
2 c Powdered sugar
2 ts Vanilla
2 ts Heavy cream (approx.)
60 Pecan halves
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