Sour cream drops

60 servings

Ingredients

Quantity Ingredient
½ cup Margarine; softened
1½ cup Sugar
2 Eggs
1 cup Sour cream
1 teaspoon Vanilla
2¾ cup Flour
½ teaspoon Baking soda
½ teaspoon Baking powder
½ teaspoon Salt
3 cups Confectioners' sugar
⅓ cup Millk
1 teaspoon Vanilla
⅛ teaspoon Salt
4 tablespoons Margarine
4 ounces Unsweetened chocolate

Directions

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

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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