Mocha-Chocolate Frosted Drops

I found both this chocolate cookie recipe and the mocha-chocolate frosting recipe in two different sections of the same vintage 1950’s cookbook.  They weren’t intended to be used together and the frosting recipe is the same one I often use for chocolate cake. The first time I tried frosting the cookie with it, I knew I had a winning combination. Even my husband, who usually dislikes frosting of any kind, loves these cookies. The frosting doesn’t freeze well so I usually make these little gems at Thanksgiving or early in December and we eat them up well before Christmas.

Chocolate Drop Cookies

• 1/4 cup butter
• 1/4 cup shortening
• 3/4 cup sugar
• 1 egg
• 2 one-ounce squares unsweetened chocolate or 6 Tbsp. cocoa plus 1 Tbsp. vegetable oil
• 1 3/4 cups sifted enriched flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup milk
• 1 tsp. vanilla

Cream and shortening; add sugar gradually. Beat well. Beat in egg. Melt chocolate over hot water; stir into creamed mixture. Sift dry ingredients; add to chocolate mixture alternately with milk. Mix well. Add vanilla.

Using a teaspoon, drop 2 inches apart on ungreased cookie sheets. Bake at 400 degrees for 8 to 10 minutes. Cool before frosting. Makes 3 dozen.

Mocha-Chocolate Frosting

• 6 Tbsp. cocoa
• 6 Tbsp. strong hot coffee
• 6 Tbsp. softened butter
• 1 tsp. vanilla
• 3 cups sifted powdered sugar

Combine cocoa and coffee; add butter and vanilla; beat until smooth. Add sugar gradually until of spreading consistency.