Categories: Desserts
Ingredients
- 1 cup unsalted butter, room temp
- 1 tbsp. baking powder
- 1 1/2 tsp salt
- 2 tsp vanilla extract
- 1 1/2 cups sugar
- 3 large eggs, room temp
- 4 1/2 cups all-purpose flour
- 1 cup sour cream
- Chocolate icing:
- 4 tbsp. unsalted butter
- 3 1/2 cups semisweet chocolate chips
- 4 oz. unsweetened chocolate, chopped
- 2 tbsp. light corn syrup
- 1 1/2 cups sour cream
Directions
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Preheat oven to 400. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour.
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Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-inch circle.
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Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes. Remove to wire racks to cool.
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In a saucepan, stir icing ingredients over low heat just until chocolate melts. Remove from heat; cool to room temp. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes.
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Spread 2 tbsp. icing over flat side of each cookie; let stand until set.