For my birthday, my boss gave me the Better Homes and Gardens Ultimate Cookies & Bars magazine. The stipulation was that I had to make those things within the pages of the this book and bring them to work for everyone to sample. That seems fair to me...I get to hone in on my baking skills and other people get to enjoy the final product. Everyone wins!
Though I thought that these cookies were very bland and not that great...until the frosting went on them that is...I got a lot of compliments on them. People seemed to really like them. The frosting is a definite must on these cookies. The cookies are wonderfully moist, but they lack in the flavor department...trust me, the frosting is a must...did I already say that? :)
Frosted Sour Cream and Chocolate Drops
Very slightly adapted from Better Homes and Gardens Ultimate Cookies and Bars
1/2 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
2 ounces semi-sweet chocolate, melted and cooled
1 8oz. carton of reduced fat sour cream
2 1/4 cups all-purpose flour
For Chocolate Butter Frosting -
1/4 cup butter, softened
1/3 cup unsweetened cocoa powder
2 1/2 cups powdered sugar, divided
3 Tablespoons milk
1 teaspoon vanilla
Preheat oven to 350 degrees. In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping down the sides of the bowl occasionally. Beat in the egg, one at a time. Add the vanilla until combined. Mix in the melted chocolate. Beat in the sour cream. Slowly add the flour; mix until just combined.
Drop dough by slightly rounded teaspoons about 2 inches apart onto an ungreased baking sheet. (I actually took those rounded teaspoons and rolled them into balls then sort of squished them with my thumb to just a tiny bit to make pretty looking disks) Bake cookies for 8 to 10 minutes or until edges are firm. Transfer to a wire rack and let cool.
While cookies are cooling, make the frosting. In a medium bowl, beat together the butter on medium to high speed until fluffy and light. Gradually beat in the cocoa powder and 1 cup powdered sugar. Slowly beat in milk and vanilla. Slowly beat in additional powdered sugar. Add more milk if the frosting becomes too thick. Spread frosting on cooled cookies.
**To store cookies: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months. Thaw cookies and frost with chocolate butter frosting.**