Recipe: Little Chocolate Cookies

LITTLE CHOCOLATE COOKIES

FOR THE GLAZE:
1 cup powdered sugar
2 1/2 tablespoons heavy cream
1/2 teaspoon vanilla
FOR THE COOKIES:
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sour cream

Preheat oven to 375 degrees F. Grease 1 or 2 baking sheets.

TO PREPARE THE GLAZE:
Beat powdered sugar, cream and vanilla together until mixture is smooth. Press plastic wrap directly on surface of glaze. Set aside.

TO PREPARE THE COOKIES:
In a large bowl, beat butter and granulated sugar until light. Add eggs and vanilla; beat until smooth.

Sift together flour, cocoa powder, baking powder, baking soda, cinnamon and salt. Add the dry mixture to the butter mixture in three additions, alternating with the sour cream and beating well after each addition.

Drop by teaspoons onto baking sheets; bake 9 to 10 minutes, until the edges are crisp. Cookies will be soft but cooked through. Let cool on baking sheets for 2 minutes, then transfer to wire racks set over paper towels or waxed paper to catch drips.

While cookies are still warm (but not hot), drop a scant 1/2 teaspoon of glaze on each. The glaze will firm after the cookies cool.

Makes about 6 dozen
Adapted from source: A Year of Cookies by Lorraine Bodger