- 2 cups sifted all-purpose flour
1 teaspoon double-acting baking powder
1/2 cup cocoa
1/2 teaspoon salt
1 cup minus 1 tablespoon milk
1 tablespoon vinegar
1 teaspoon baking soda
2/3 cup butter, room temperature
1 cup granulated sugar
1 egg, slightly beaten
1 1/2 teaspoons vanilla extract
- Mocha Glaze
Sift flour with baking powder, cocoa, and salt. In a measuring cup, combine milk with the 1 tablespoon of vinegar and the soda; set aside. In mixing bowl cream butter until light and fluffy, gradually adding sugar; add egg and vanilla; beat well. Blend in flour mixture alternately with soured milk mixture. Drop rounded tablespoonfuls of dough onto ungreased baking sheets; bake at 325E° for 10 minutes, or until cookies spring back when top is lightly touched. While cookies are still warm, frost with Mocha Glaze, below, or use your own favorite icing or glaze. Makes about 4 dozen cookies.
Mocha Glaze: Combine 1 1/2 cups confectioners' sugar with 2 1/2 tablespoons of melted butter, 2 tablespoons of unsweetened cocoa, 2 1/2 tablespoons hot coffee, and 1/2 teaspoon salt; stir until well blended. Add a little more hot coffee or hot water to get desired consistency.