| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Chocolate, Cookies, Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Brown sugar |
| 1/2 |
c |
Butter, softened |
| 1 |
ts |
Vanilla |
| 2 |
oz |
(2 squares) unsweetened chocolate, |
|
|
Melted and cooled |
| 1 |
|
Egg |
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Sour cream |
| 1/2 |
c |
Chopped walnuts |
| 1 1/2 |
c |
Powdered sugar |
| 2 |
tb |
Unsweetened cocoa |
| 1/4 |
c |
Butter, softened |
| 1 |
|
To 2 tsp. instant coffee granules |
| 1 1/2 |
ts |
Vanilla |
| 2 |
|
To 3 Tbsp. milk |
INSTRUCTIONS
MOCHA FROSTING:
COOKIES:
Cookies:
Heat oven to 350 degrees. Grease cookie sheets. In large bowl, beat brown
sugar and 1/2 cup butter until light and fluffy. Add 1 tsp. vanilla,
chocolate and egg; blend well. Lightly spoon flour into measuring cup;
level off. In small bowl, combine flour, baking soda and salt. Add dry
ingredients and sour cream to chocolate mixture; mix well. Stir in walnuts.
Drop by heaping teaspoonfuls 2" apart on greased cookie sheets. Bake at 350
for 10 to 14 minutes or until set. Cool 1 minute; remove from cookie
sheets. Cool completely.
Frosting:
In a small bowl, combine all frosting ingredients, adding enough milk for
desired spreading consistency; blend until smooth. Spread on cooled
cookies. Allow frosting to set before storing.
Makes: 3 dozen
Posted by: Debbie Carlson (D.CARLSON - GEnie)
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