Frosted Chocolate Sour Cream Drops Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture and mix well. Chill for at least 1 hour. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 425° for 7-8 minutes or until lightly browned. Remove to wire racks to cool. , For frosting, melt butter in a saucepan until golden brown; stir in confectioners' sugar, vanilla and enough water to reach a spreading consistency. Frost cooled cookies.

Steps:

• 1. In double boiler melt chocolate chips with butter.
• 2. Add sour cream and vanilla
• 3. Add confectioners sugar. Mixture should be of spreadable consistency yet still hold a peak when removing spoon from bowl.
• 4. This recipe makes more than enough frosting to frost a two-layer 9 inch cake.

Steps:

• Preheat oven to 375°F.
• Cream butter and sugar; add eggs and vanilla; beat well.
• Add cocoa, then sour cream; beat till well blended.
• Sift remaining dry ingredients together, then add to creamed mixture.
• Drop from rounded teaspoonfuls onto greased baking sheets.
• Bake cookies 8 to 10 minutes. Frost while still hot.
• For frosting, combine all ingredients, and beat well. Start with 2-1/2 cups of the powdered sugar, and add more if needed. Frosting should be slightly thin.

Steps:

• Pre-heat oven to 350F degrees.
• In a large bowl, cream the butter at high speed for one minute. Add the brown sugar, baking soda and salt and continue to mix until they are well combined. Beat in the egg and vanilla. Now beat in the melted chocolate, then the sour cream.
• Begin to mix in the flour in thirds until well combined and the dough begins to stiffen. You may need to add the last bit by hand using a wooden spoon.
• Chill dough for 30 minutes.
• Place rounded teaspoons of dough on an untreated baking sheet about two inched apart . Bake for 8 to 10 minutes, until the edges are firm.
• Remove cookies to a cooling rack to cool. Once cool, spread a small amount of frosting on each cookie (frosting directions appear below). These will keep in a tightly covered container for three days. You can also freeze the cookies before frosting for up to one month.
• To prepare the frosting, place the butter, salt and vanilla in a medium bowl and whip until light and fluffy. Gradually beat in the cocoa and one cup of the powdered sugar. Add in the milk to soften the frosting a bit. Add in the remaining powdered sugar in parts, mixing well until incorporated. If it get too thick for spreading, then add a bit more milk.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.

Steps:

• Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well.