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Best Frosted Chocolate Creams Recipe

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Best Frosted Chocolate Creams Recipe

Best Frosted Chocolate Creams Ingredients:

1/2 cup Butter
1 cup Sugar
2 Eggs
2 oz Chocolate,unsweetened*
1 tsp Vanilla
1 tsp Baking soda
2 1/2 cup Flour
3/4 cup Milk
FROSTING
2 oz Chocolate, unsweetened
2 tbsp Butter
2 cup Powdered sugar
2 tsp Vanilla
2 tsp Heavy cream (approx.)
GARNISH
60 Pecan halves

Best Frosted Chocolate Creams Preparation:

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

�Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.�

Craig Claiborne

�Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.�

Pearl Buck (1892-1973) American Nobel Prize winning author.

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