| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Choco4 |
60 |
servings |
INGREDIENTS
| 1/2 |
c |
Margarine; softened |
| 1 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1 |
ts |
Vanilla |
| 2 3/4 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3 |
c |
Confectioners' sugar |
| 1/3 |
c |
Millk |
| 1 |
ts |
Vanilla |
| 1/8 |
ts |
Salt |
| 4 |
tb |
Margarine |
| 4 |
oz |
Unsweetened chocolate |
INSTRUCTIONS
FROSTING
Mix margarine, sugar & eggs. Stir in sour cream & vanilla. soft dry
ingredients together & stir in cream mixture. Cover. Chill at least 1 hour.
Dropp by teaspoon 2" apart on ungreased pan. Bake until delicately brown.
Touch lightly; no fingerprint when done. cookies are soft. Remove, cool &
frost. FROSTING: mix sugar & milk. Stir in vanilla & salt. Melt margarine &
chocolate together. Add to sugar mixture & stir until thick. Spread on
cooled cookies. Do not make icing ahead of time. From Chappells' "The Happy
Cooker"
Recipe by: Bradshaw BDGM08B
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