Sour Cream Drops
Submitted by vtisman
Soft sour cream drop cookies with a pillowy, cakey crumb, topped with a thick chocolate frosting made from melted unsweetened chocolate. Chill the dough, bake, and frost. Makes 24.
YIELD
24 servingsPREP
20 minCOOK
20 minREADY
100 minThese are old-fashioned soft cookies, the kind that leave no fingerprint when you press the top because the crumb is that light.
Sour cream in the dough makes them tender and slightly puffy, more like tiny cakes than crispy cookies. The batter gets chilled for at least an hour before dropping onto the pan, which keeps them from spreading too thin.
The real star is the chocolate frosting. Melted unsweetened chocolate and margarine get stirred into a powdered sugar and milk base for a thick, fudgy coating that sets up glossy on top of each cookie.
Chef Tips
- Chill the dough for the full hour, minimum. Warm dough spreads too much and you lose that soft, rounded shape.
- Test doneness by pressing lightly on top. If your finger leaves no mark, they’re done. They should still look soft, not browned.
- Make the frosting fresh right before you’re ready to spread. It thickens quickly and won’t spread smoothly if it sits too long.
- Use unsweetened chocolate, not semi-sweet. The powdered sugar in the frosting provides all the sweetness it needs.
Ingredients
Directions
Mix margarine, sugar and eggs.
Stir in sour cream and vanilla.
Sift dry ingredients together and stir in cream mixture.
Cover. Chill at least 1 hour.
Drop by teaspoon 2 inches apart on ungreased pan.
Bake until delicately brown.
Touch lightly; no fingerprint when done, cookies are soft.
Remove, cool and frost.
FROSTING: mix sugar and milk.
Stir in vanilla and salt.
Melt margarine and chocolate together.
Add to sugar mixture and stir until thick.
Spread on cooled cookies.
Do not make icing ahead of time.
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