Recipe: McCall's Sour Cream Chocolate Drops with Chocolate Frosting

MCCALL'S SOUR CREAM CHOCOLATE DROPS
Source: McCall's Cookie Collection, 1985

2 3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup corn flakes
3 squares (1 ounce each) unsweetened chocolate, divided use
1/2 cup soft shortening
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
FOR THE FROSTING:
1 tablespoon butter or margarine
3 tablespoons milk
1 1/2 cups sifted confectioners' sugar

Sift together flour, baking soda, baking powder, and salt. Add corn flakes; set aside.

In top of double boiler, over hot water, melt 2 squares chocolate.

In large bowl of electric mixer, at medium speed, beat shortening, granulated sugar, and eggs until light and fluffy - about 5 minutes.

At low speed, beat in sour cream, vanilla, flour mixture, then chocolate; beat just until combined. Chill dough 1 hour.

Preheat oven to 425 degrees F. Lightly grease cookie sheets.

Drop by rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

Bake 8 to 10 minutes. Remove to wire rack; cool.

TO MAKE THE FROSTING:
Meanwhile, melt remaining 1 square chocolate with butter. Add milk and confectioners' sugar; stir until smooth. Use to frost cooled cookies.

Makes about 6 dozen