Makes about 6 dozen cookies
|2||squares (1 ounce each) unsweetened chocolate|
|1/2||cup (1 stick) butter, softened|
|1||cup granulated sugar|
|3||cups all-purpose flour|
|2||teaspoons ground cinnamon|
|1/2||teaspoon baking soda|
|1/2||cup sour cream|
- Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool. Cream butter, melted chocolate, granulated sugar, egg and vanilla in large bowl until light. Combine flour, cinnamon, baking soda and salt in small bowl. Stir into creamed mixture with sour cream until smooth. Cover; refrigerate at least 30 minutes.
- Preheat oven to 400°F. Lightly grease cookie sheets or line with parchment paper. Roll out dough, one fourth at a time, 1/4 inch thick on lightly floured surface. Cut out with cookie cutters. Place 2 inches apart on prepared cookie sheets. Bake 10 minutes or until lightly browned, but not dark. Remove to wire racks to cool. Prepare Decorator Icing. Spoon into pastry bag fitted with small tip, or small heavy-duty plastic bag. (If using plastic bag, close securely. With scissors, snip off small corner from one side of bag.) Decorate cookies with icing.
Beat 4 cups powdered sugar, 1/2 cup vegetable shortening or butter, 1 tablespoon corn syrup and 6 tablespoons milk in medium bowl 2 minutes or until fluffy. Add additional milk, 1 teaspoon at a time, as necessary to make icing of good piping consistency.
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