Many of the cookie recipes I have are very good but a little labour intensive so I'm posting some that are easier to make but just as delicious.
While looking through some recipes that we’ve enjoyed for years I came across the one I've posted below.
Instantly I had a flashback to sweet memories of days gone by. A batch of these cookies cooling on the kitchen counter was always a welcomed sight for my kids after a long hard day at school.
I originally came across this recipe in a cookie book that provided pictures for every recipe in it.
If I could show you the picture that was printed for this particular cookie you may have just flipped the page and looked for something that offered a little more presentation.
A good description would be irregular blobs of dough camouflaged buy a swirl of thick chocolate icing.
The ingredients however seemed to hold great potential. A little cosmetic makeover was all these cookies needed to become a little more appealing to the eye.
Piping the dough into uniform size rounds with a pastry bag instead of dropping with a spoon, substituting a thin chocolate glaze for the thick frosting and adding a little embellishment on top completely transformed this tasty little cookies’ visual appeal.
The wonderful, soft, cake like texture of the cookie itself needed no adjustments.
After baking a batch for my post I filled a glass cookie jar full and placed it on the kitchen counter.
That day a visit from one of my grown children revealed that he also had some fond memories. I quote “How long has it been since you’ve made these!!” as he headed straight for the jar.
A picture of the cookies sent via email to my daughter brought back childhood friend memories and a request to save some for her.
My live at home son had little to say but a lot to eat.
Finally, I filled a cute little cookie tin full and went to visit my grand children… time to make some more good memories!
Chocolate Drop Cookies
½ cup butter or margarine (softened)
1 cup granulated sugar
1 egg
2 squares unsweetened chocolate (melted and cooled)
1/3 cup buttermilk
1 teaspoon vanilla
1 ¾ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
- Mix butter, sugar, egg and melted chocolate thoroughly.
- Stir in buttermilk and vanilla.
- Sift together flour, soda and salt and blend into wet ingredients.
- Drop rounded teaspoonfuls of dough (or pipe rounds with a pastry bag and plain tip) about 2 inches apart on lightly greased cookie sheet.
- Bake in a preheated 375 degree F. oven for 8 to 10 minutes or until no imprint remains when touched lightly.
- Cool on wire rack then frost with thin chocolate icing.
- Makes approximately 4 dozen cookies.
1 square unsweetened chocolate
1 teaspoon butter
1 cup sifted confectioners’ sugar
2 to 3 tablespoons boiling water
- Melt chocolate and butter together over hot water.
- Remove from heat and blend in sugar and water.
- Beat mixture with a spoon only until smooth but not stiff.
Notes, Tips and Suggestions
- Substitute buttermilk by placing 1 tablespoon white vinegar into a measuring cup then add enough milk to measure 1/3 cup.
- Don’t over bake to preserve the cookies’ soft cake like texture.
- Parchment paper instead of greasing cookie sheets makes for a faster cleanup.
- No chocolate squares? Substitute ½ cup cocoa for the chocolate squares and increase butter in the recipe to 2/3 cups.
- Substitute 3 heaping tablespoons of semi sweet chocolate chips for the 1 square of unsweetened chocolate in the thin frosting.
- Tops of cookies may also be decorated with sweetened flaked coconut, chopped nuts or anything else your sweet tooth desires.
- Add decorations immediately after frosting each cookie as frosting sets and hardens quickly.
- These cookies freeze very well.
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