|
| 1 | cup granulated sugar |
| 1/2 | cup butter or margarine, softened |
| 1/3 | cup buttermilk |
| 1 | teaspoon vanilla |
| 1 | egg |
| 2 | oz unsweetened baking chocolate, melted, cooled |
| 1 3/4 | cups Gold Medal® all-purpose flour |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
|
| 2 | oz unsweetened baking chocolate |
| 2 | tablespoons butter or margarine |
| 2 | cups powdered sugar |
| 3 | tablespoons hot water |
| 1. | Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray. |
| 2. | In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. |
| 3. | On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. |
| 4. | Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. |
| 5. | In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies. |
| No change. |
|
| Unsweetened baking chocolate contains 50 to 58 percent cocoa butter. Bitter in flavor, it's used primarily in baking. You'll find it in the supermarket in a rectangular box containing packages of one-ounce squares or bars. |
|
| Frost cookies with a container of your favorite flavor of Betty Crocker® frosting. |
|
| Store cookies in a baking pan with waxed paper between layers of cookies. |
Nutrition Information:
120 ( 45); 5g ( 3g, 0g); 15mg; 80mg; 18g ( 0g, 12g); 1g 2%; 0%; 0%; 4% 1/2 ; 1/2 ; 0 ; 1 1