Best Frosted Chocolate Creams Recipe

• 1/2 c. Butter
• 1 c. Sugar
• 2 x Large eggs
• 2 ounce Chocolate,unsweetened*
• 1 tsp Vanilla
• 1 tsp Baking soda
• 2 1/2 c. Flour
• 3/4 c. Lowfat milk FROSTING
• 2 ounce Chocolate, unsweetened
• 2 Tbsp. Butter
• 2 c. Powdered sugar
• 2 tsp Vanilla
• 2 tsp Heavy cream (approx.) GARNISH
• 60 x Pecan halves

1. Servings: 60
2. COOKIES
3. Preheat oven to 400 degrees.
4. *melted and cooled
5. Cream butter and sugar together till light and fluffy.
6. Add in Large eggs, melted chocolate, and vanilla; mix well.
7. Combine soda and flour together.
8. Alternately add in flour mix and lowfat milk to egg batter, beating well after each addition.
9. Drop by teaspoonfuls, 2" apart, onto ungreased baking sheets.
10. Bake 8 to 10 minutes., or possibly till dull on top and hard to the touch.
11. Remove cookies from sheets immediately and cold on rack.
12. To frost: Heat chocolate and butter in saucepan; remove from heat.
13. Stir in sugar, vanilla, and sufficient cream to become spreading consistency.
14. Frost cookies after they are completely cold(but frosting should still be slightly hot).
15. With table knife or possibly small spatula, swirl frosting around top of cookie.Place a perfect pecan half on top before frosting is set.
16. Let frosting set while cookies are on rack.
17. Store in cookie tin, placing waxed paper between layers of cookies.
18. Can be kept 5 to 6 days in a cold place.
19. This recipe does not freeze well.
20. Makes about 5 dozen cookies.

butter, sugar, eggs, chocolate, vanilla, baking soda, flour, milk, chocolate, butter, powdered sugar, vanilla, heavy cream, halves

Taken from cookeatshare.com/recipes/best-frosted-chocolate-creams-83985 (may not work)