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| Description: |
| Sinfully Rich and Decadent--Sure to Delight Your Family & Guests |
| Cooking Time: |
 |
Bake for 10 minutes |
| Devil's Food Drop Cookies | | |
| Ingredients: |
| 1/2 cup |
 |
butter or margarine (1 stick), softened |
| 1 cup |
|
C&H Pure Cane Golden Brown Sugar, packed |
| 1 |
|
egg |
| 1 tsp. |
|
vanilla |
| 2 oz. |
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chocolate, unsweetened, melted and cooled (2 squares) |
| 2 cups |
|
all-purpose flour, sifted |
| 1/2 tsp. |
|
baking soda |
| 1/4 tsp. |
|
salt |
| 3/4 cup |
|
sour cream |
| 1/2 cup |
|
pecans or walnuts, chopped |
| Instructions: |
| Preheat oven to 350°F. In large bowl cream butter and sugar until fluffy. Beat in egg and vanilla. Stir in chocolate. In medium bowl, sift flour, baking soda and salt together. Add to chocolate mixture alternately with the sour cream. Mix well. Stir in nuts. Drop from teaspoon, 2" apart, onto greased cookie sheet. Bake for 10 minutes or until done. Cool on waxed paper. When cool, frost with Mocha Frosting.
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| Ingredients |
| 1/4 cup |
|
butter or margarine, softened |
| 2 tbsp. |
|
cocoa, powdered |
| 2 tsp. |
|
instant coffee crystals |
| pinch |
|
salt |
| 3 cups |
|
C&H Pure Cane Powdered Sugar |
| 3 tbsp. |
|
milk |
| 1 1/2 tsp. |
|
vanilla |
| Instructions: |
| In large bowl, cream butter, cocoa, instant coffee and salt together. Slowly mix in 1 cup powdered sugar. Add remaining 2 cups powdered sugar, milk and vanilla. Beat until smooth.
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| Serving Size: |
|
Makes 4 1/2 dozen cookies |
| Credit: |
|
This recipe was submitted to the C&H Great Crockett Cookie Contest in 1997. |
| Ownership: |
|
Jo Ann Juhala |
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