1 c Brown sugar 3/4 c Sour cream
1/2 c Butter, softened 1/2 c Chopped walnuts
1 ts Vanilla MOCHA FROSTING:
2 oz (2 squares) unsweetened 1 1/2 c Powdered sugar
-chocolate, 2 tb Unsweetened cocoa
Melted and cooled 1/4 c Butter, softened
1 Egg 1 To 2 tsp. instant coffee
2 c Flour -granules
1/2 ts Baking soda 1 1/2 ts Vanilla
1/2 ts Salt 2 To 3 Tbsp. milk
COOKIES:
Cookies:
Heat oven to 350 degrees. Grease cookie sheets. In large bowl, beat
brown sugar and 1/2 cup butter until light and fluffy. Add 1 tsp.
vanilla, chocolate and egg; blend well. Lightly spoon flour into
measuring cup; level off. In small bowl, combine flour, baking soda
and salt. Add dry ingredients and sour cream to chocolate mixture;
mix well. Stir in walnuts. Drop by heaping teaspoonfuls 2″ apart on
greased cookie sheets. Bake at 350 for 10 to 14 minutes or until set.
Cool 1 minute; remove from cookie sheets. Cool completely.
Frosting:
In a small bowl, combine all frosting ingredients, adding enough milk
for desired spreading consistency; blend until smooth. Spread on
cooled cookies. Allow frosting to set before storing.
Makes: 3 dozen
Yields
6 servings
