In a medium bowl combine flour, baking powder, and salt; set
aside.
2.
In a heavy small saucepan heat and stir chocolate over low heat
until melted, stirring constantly. Set aside.
3.
In a medium bowl beat butter with an electric mixer on medium
speed for 30 seconds. Beat in sugar until fluffy. Beat in melted
chocolate, egg, and vanilla.
4.
Gradually beat in the flour mixture. Divide dough into four equal
portions. Wrap each portion in plastic wrap or waxed paper. Freeze
for 20 to 30 minutes or until dough is firm enough to handle. (Or
chill in the refrigerator for 60 minutes.)
Preheat oven to 350 degrees F. Line cookie sheets with parchment
paper; set aside. Removing one portion of dough from freezer at a
time, roll each portion into a 10-inch roll. Wrap and freeze for 5
minutes more. Cut rolls into 1/2-inch slices. Place slices 1 inch
apart on prepared cookie sheets. Bake for 9 to 10 minutes or until
edges are set. Cool on cookie sheet for 2 minutes. Gently remove
from sheets (cookies will be brittle) and transfer to a wire rack to
cool completely.
6.
If desired, spread Milk Chocolate Sour Cream Frosting on the
bottom sides of half of the cookies, using 1/2 teaspoon for each
cookie; top with remaining cookies, bottom sides down, to make
sandwiches.
Milk Chocolate Sour Cream Frosting
1.
In a medium saucepan melt chocolate and butter over low heat,
stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually
add powdered sugar until spreadable.
Originally Submitted
4/17/2015
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