Best frosted chocolate creams
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Best frosted chocolate creams
  Chocolate    Creams    Cookies  
Last updated 6/12/2012 1:08:31 AM. Recipe ID 35038. Report a problem with this recipe.
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      Title: Best frosted chocolate creams
 Categories: Cookies, Chocolate
      Yield: 60 Servings
 
    1/2 c  Butter
      1 c  Sugar
      2    Eggs
      2 oz Chocolate,unsweetened*
      1 ts Vanilla
      1 ts Baking soda
  2 1/2 c  Flour
    3/4 c  Milk
           FROSTING
      2 oz Chocolate, unsweetened
      2 tb Butter
      2 c  Powdered sugar
      2 ts Vanilla
      2 ts Heavy cream (approx.)
           GARNISH
     60    Pecan halves
 
  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 




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Recipe ID 35038 (Apr 03, 2005)

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