Sour Cream Drops
Yield
24 servingsPrep
20 minCook
20 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
softened |
|
| 1 ½ | cups | sugar |
|
| 2 | large | eggs |
|
| 1 | cup | sour cream |
|
| 1 | teaspoon | vanilla extract |
|
| 2 ¾ | cups | all-purpose flour |
|
| ½ | teaspoon | baking soda |
|
| ½ | teaspoon | baking powder |
|
| ½ | teaspoon | salt |
|
| Frosting | |||
| 3 | cups | powdered sugar |
|
| ⅓ | cup | milk |
|
| 1 | teaspoon | vanilla extract |
|
| ⅛ | teaspoon | salt |
|
| 4 | tablespoons | margarine |
|
| 4 | ounces | unsweetened chocolate |
|
Trans-fat Free
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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