Drop Cookies
Christmas Cookies

• 2 (1 ounce) squares unsweetened chocolate
• 1/2 cup shortening, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 (8 ounce) carton commercial sour cream
• 1 teaspoon vanilla extract
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup corn flakes

Melt chocolate in top of a double boiler over simmering water. Remove from heat, and set aside.

Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla.

Combine flour, baking powder, soda, and salt in a medium mixing bowl. Stir in corn flakes, and add to creamed mixture; mixture; mix just until blended. Stir in reserved chocolate. Chill 1 hour.

Drop dough by teaspoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 425° for 8 to 10 minutes. Remove to wire racks to cool. Spread frosting evenly over each cookie.

Yield: about 6 dozen.

Frosting:

• 1 (1 ounce) square unsweetened chocolate
• 1 tablespoon butter or margarine
• 3 tablespoons milk
• 1 1/2 cups sifted powdered sugar

Melt chocolate and butter in top of a double boiler over simmering water. Add milk and powdered sugar; beat with a wire whisk until smooth.

Yield: frosting for about 6 dozen cookies.

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