Chocolate Drop Cookies

Ingredients

• 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

Instructions

1. 1

   --- Preparation ---

2. 2

   Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.

3. 3

   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.

4. 4

   On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.

5. 5

   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.

6. 6

   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.

7. 7

   --- Tips ---

8. 8

   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.

9. 9

   Frost cookies with a container of your favorite flavor of Betty Crocker® frosting.

10. 10

    Store cookies in a baking pan with waxed paper between layers of cookies.