2 1/2 Unsweetened chocolate
1/2 c Butter or margarine; room
-temp 1 c Sugar
1 lg Egg
1/2 c Milk
1/2 ts Vanilla extract
1 1/2 c Flour
1 ts Baking soda
1 c Chopped nuts
Frosting: 2 tb Butter or margarine; melted
2 c Powdered sugar; sifted
2 1/2 tb Unsweetened cocoa
2 tb Hot strong coffee; (2 to 3)
These drop cookies have the texture of a light brownie, and the frosting is the taste of pure fudge. Preheat oven to 350 degrees. Grease cookie sheets and set aside. In double boiler or small saucepan melt chocolate over low heat, (or melt in microwave). In large mixer bowl, cream butter and sugar. Add egg, milk and vanilla, beating until smooth; set aside. Sift flour with baking soda; gradually add dry ingredients to creamed butter mixture, beating well after each addition. Stir in melted chocolate and nuts; mixture will be thick. Drop batter by tablespoons onto prepared cookie sheets. Cookies will spread a bit in baking. Bake in preheated oven for 12-15 minutes. FROSTING: In small bowl, combine butter, powdered sugar and cocoa; blend well. Add hot coffee, 1 tablespoon at a time, to create thick frosting. Frost Lumpies generously. Source Mary Frances Kennedy Fisher….Author of “The Gastronomical Me.” —–