Iced Chocolate Drop Cookies
An old-fashioned, chewy chocolate cookie topped with a simple coffee-flavored chocolate icing.
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
2 (1-ounce) squares unsweetened baking chocolate, chopped
1 cup firmly packed brown sugar
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 cup strong-brewed coffee
1 1/2 ounces unsweetened chocolate, chopped
1 3/4 cups powdered sugar, sifted
- For Cookies: Preheat oven to 350°F (175°C). Lightly grease 2 large baking sheets.
- Combine flour, baking soda and salt into medium bowl. Set aside.
- Stir 1/2 cup vegetable shortening and unsweetened chocolate in small saucepan over low heat until chocolate melts and mixture is smooth. Transfer mixture to large bowl. Cool slightly. Add brown sugar and beat until blended. Add egg, sour cream and vanilla; beat until blended. Stir in dry ingredients until just mixed.
- Drop batter by tablespoonfuls onto prepared sheets, spacing evenly.
- Bake until cookies feel firm to touch, about 10 minutes.
- Transfer cookies to rack and cool. Drizzle warm icing decoratively over cookies.
- For Chocolate Icing: Stir coffee and chopped chocolate in heavy medium saucepan over low heat until chocolate melts and mixture is smooth.
- Remove from heat. Whisk in powdered sugar. Use immediately.
Makes 3 dozen cookies.