Milk Chocolate Mini Cookies
Makes: 144 tiny cookies or 72 tiny sandwich cookies
Prep: 45 minutes
Freeze: 25 minutes
Bake: 9 minutes per batch
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
6 ounces 30- to 40-percent-cocoa chocolate or milk chocolate
3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon vanilla
1 recipe Milk Chocolate Sour Cream Frosting (see recipe below)
In a medium bowl, combine flour, baking powder, and salt; set aside.
In a heavy small saucepan heat the chocolate over low heat until
melted, stirring constantly. Set aside.
In a medium bowl, beat butter with electric mixer on medium speed 30
seconds. Beat in sugar until fluffy. Beat in melted chocolate, egg,
and vanilla until combined.
Gradually beat in the flour mixture. Divide dough into four equal
portions. Wrap each portion in plastic wrap. Freeze for 20 to 30
minutes or until firm enough to handle. (Or refrigerate for 60
Preheat oven to 350 degree F. Removing one portion of dough from
freezer at a time, roll each portion into a 10-inch-long roll*. Cut
each roll crosswise into 1/4-inch pieces. Place slices 1 inch apart
on ungreased cookie sheets. Bake for 9 to 10 minutes or until edges
are set. Let stand on cookie sheet for 2 minutes. Gently remove from
sheets (cookies will be brittle) and transfer to wire rack to cool
If desired, spread 1/2 teaspoon of frosting on half of the cookies;
top with remaining cookies. Serve the same day. To store, place plain
cookies in airtight containers at room temperature up to 3 days or
freeze in freezer containers up to 3 months. Thaw, then fill, if
desired. Makes 144 tiny cookies or 72 tiny sandwich cookies.
*Rolling Tip: It helps to place the dough on a sheet of waxed paper
and use the paper to help shape the roll. If dough becomes too
sticky, return to freezer for a few minutes.
Milk Chocolate Sour Cream Frosting: In a medium saucepan melt 3
ounces chopped milk chocolate and 2 tablespoons butter over low heat,
stirring frequently. Cool for 5 minutes. Stir in 1/4 cup dairy sour
cream. Gradually add 1 to 1-1/4 cups sifted powdered sugar until
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