| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 2 |
c |
All purpose flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt 1/2 cup vegetable shortening |
| 2 |
oz |
Unsweetened chocolate; chopped |
| 1 |
c |
Firmly packed golden brown sugar |
| 1 |
lg |
Egg |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Vanilla extract |
|
|
Chocolate Icing; (see recipe) |
| 1/4 |
c |
Coffee |
| 1 1/2 |
oz |
Unsweetened chocolate; chopped |
| 1 3/4 |
c |
Powdered sugar; sifted |
INSTRUCTIONS
CHOCOLATE ICING
Preheat oven to 350F. 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.
Makes 3 Dozen.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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