MOCHA FROSTED DROPS
- ½ C. shortening
- 2 (1 oz.) squares unsweetened chocolate
- 1 C. brown sugar
- 1 egg
- 1 tsp. vanilla
- ½ C. buttermilk
- 1½ C. sifted all-purpose flour
- ½ tsp. soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ C. chopped Texas pecans
- 1 (6 oz.) pkg. semi-sweet chocolate pieces
Melt shortening and unsweetened chocolate squares in a saucepan. Cool 10 minutes. Stir in brown sugar. Beat in egg, vanilla, and buttermilk. Sift together flour, soda, baking powder, and salt. Add to the chocolate mixture. Stir in Texas pecans and semi-sweet chocolate pieces. Drop from teaspoon on greased cookie sheet. Bake at 375 degrees F. about 10 minutes. Remove from pan and cool. Frost with mocha frosting (below). Yield: about 3½ dozen.
Mocha Frosting
- ½ C. butter
- 2 T. cocoa (regular-type dry)
- 2 tsp. instant coffee powder
- Dash salt
- 2½ C. sifted confectioner’s sugar
- 1½ tsp. vanilla
- Enough milk (about 3 T.) for spreading consistency
Cream together butter, cocoa, instant coffee, and salt. Beat in confectioner’s sugar, vanilla, and enough milk for spreading consistency.