We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Wednesday, August 11, 2010

Cookie Recipe #221 - Frosted Sour Cream-Chocolate Drops

This is a light chocolate, soft cookie with chocolate frosting and whatever sprinkling you desire.

Ingredients: 1/2 cup butter, softened, 1 cup packed brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon slat, 1 egg, 1 teaspoon vanilla, 2 ounces unsweetened chocolate, melted and cooled (or 1/4 cup chocolate chips), 1 8-ounce container dairy sour cream, 2 cups all-purpose flour; frosting: 1/4 cup butter, softened, 2 1/2 cups powdered sugar, divided, 1/3 cup cocoa powder, 3 tablespoons (or more) light cream or milk, 1 teaspoon vanilla.

Instructions: Melt chocolate on stove top or in microwave until smooth when stirred; allow to cool while mixing other ingredients. Preheat oven to 350 degrees. In a large mixing bowl, beat butter; add brown sugar, baking soda, and salt. Beat until combined; add in egg and vanilla. Add melted chocolate and beat until combined. Mix in sour cream thoroughly, then gradually add flour until completely combined.

Drop dough by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake in preheated 350 degree oven for 8-10 minutes or until edges are firm. Transfer cookies to wire racks to cool completely.

Make frosting: In a medium bowl beat butter until fluffy. Gradually add 1 cup sifted powdered sugar and the cocoa, beating well. Slowly beat in cream or milk and vanilla. Gradually beat in remaining 1 1/2 cups sifted powdered sugar. If necessary, beat in additional cream or milk to make a smooth, spreadable frosting.

Generously spread frosting atop each cookie and if desired, sprinkle with your choice of mini chocolate chips, chopped nuts of any kind, colored sprinkles, coconut, etc.

Makes about 4 dozen cookies.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

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