Recipe: Wolferman's Bakery Chocolate Drop Cookies

WOLFERMAN'S BAKERY CHOCOLATE DROP COOKIES

FOR THE COOKIES:
3/4 cup sugar
1/2 cup butter, softened
1/4 cup light corn syrup
1/4 tsp vanilla
1/4 tsp salt
2 eggs, beaten
4 squares (1 oz each) unsweetened chocolate, melted and slightly cooled
6 tbsp milk
1 3/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 cup chopped pecans (optional)
FOR THE ICING:
2 squares (1 oz each) unsweetened chocolate
3 tbsp butter
1/4 cup milk
2 cups confectioners' sugar
dash vanilla
dash salt

TO MAKE THE COOKIES:
Preheat oven to 375 degrees F.

Cream sugar, 1/2 cup butter, corn syrup, 1/4 tsp vanilla, and 1/4 tsp salt. Slowly add eggs and the 4 oz melted chocolate. Add milk, then stir in flour and baking powder. Add nuts, if desired. Drop by tablespoon onto ungreased baking sheet.

Bake in preheated oven at 375 degrees 10 minutes or until done. Cool slightly and remove from cookie sheet to cooling rack. Cool completely before icing.

TO MAKE THE ICING:
Melt 2 oz chocolate and 3 tbsp butter in milk in small saucepan over low heat.

Place confectioners' sugar in mixing bowl; pour chocolate mixture over sugar and blend well. Add dash of vanilla and dash of salt to taste; mix well.

Spread icing on tops of cooled cookies.

From: Wolferman's Bakery, Kansas City, MO
Source: Kansas City Star, 01/17/96