October 27, 2017
Desserts, Cookies, Dropped,
Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Christmas, Entertaining, Oven Bake, Vegetarian, Refrigerated Dough, Flour, Chocolate, Kosher Dairy more
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"I've made these many times and sent them through the mail successfully. To freeze, wrap each cookie in plastic wrap to protect the glaze, or else freeze unglazed cookies and add glaze only after thawing."
Mix flour, baking powder, and salt.
Cream butter and gradually beat in the sugar.Beat in eggs.
Stir in vanilla and chocolate. Stir in flour mixture.
If desired, chill several hours or overnight for better handling.
Roll into 1-inch balls.
Place on greased baking sheets. Bake at 375' about 10 minutes. Cool on rack and then glaze.
Melt 2 squares unsweetened chocolate with 2 tablespoons butter.
Beat in 1 1/2 cups confectioner's sugar (or less) that has been sifted and pinch of salt alternately with the 4 Tbsp. hot water.
Pierce each cookie gently on its underside with fork or toothpick and dip top of cookie in glaze, which should be in a shallow container to make dipping easier.
Glaze can be thinned by adding hot water 1 tsp. - 1 Tbsp. at a time.
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