Frosted Chocolate Sour Cream Drops Recipes

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:

• 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:

• Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
• Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
• Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
• Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.

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.

Steps:

• Mix thoroughly shortening, sugars and egg. Stir in melted chocolate. Next stir in sour cream (or milk) and vanilla. Sift flour, soda, and salt together and stir into batter. Mix nuts into dough. Chill dough if soft.
• Heat oven to 375°F
• Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 min until soft, when touched lightly with finger, almost no impression remains.
• For icing, melt chocolate and butter together (about 1 minute on High in microwave, stir after 30 seconds) then mix in powdered sugar until spreadable. If you need to refrigerate this and it gets hard, soften in microwave on high for 10-15 seconds. Spread icing on cookies when cool.

Steps:

• Sift together flour, baking powder, baking soda, salt and nutmeg; set aside.
• Cream together butter and 1 1/2 cups sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in sour cream and lemon extract.
• Gradually stir dry ingredients into creamed mixture, blending well. Drop mixture by rounded teaspoonfuls, about 3 inches apart, on greased baking sheets. Sprinkle each with sugar.
• Bake in 375°F oven 8 minutes, or until golden brown around the edges. Remove from baking sheets; cool on racks. Makes 5 1/2 dozen.
• Farm Journal's Complete Home Baking Book.