Ingredients

Chocolate Drops
• 1 3/4 cup sifted all-purpose flour (sift flour, then measure)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter or shortening, at room temperature
• 3/4 cup sugar
• 1 egg, well-beaten, at room temperature
• 2 squares (2 ounces) unsweetened chocolate
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup almonds, coarsely chopped
Soft Chocolate Butter Frosting
• 1 cup powdered sugar
• 2 tablespoons cocoa
• 1 to 2 teaspoons milk
• 1/4 cup butter, room-temperature

Instructions

Chocolate Drops
1. Preheat oven 425 degrees F.
2. In a double boiler (or use a small pan set over another pan with water simmering on low), melt the chocolate, stirring occasionally, until just melted. Remove from heat and cool while preparing the other ingredients.
3. In a large bowl, sift flour baking soda and salt together, sifting ingredients for a total of three times. (The pre-sifted flour will have undergone 4 siftings by this point).
4. In a small bowl, combine vanilla and milk and reserve for later use.
5. In a standing mixer or with a hand mixer, mix butter on high speed until light and lemon-colored. On medium-low speed, add sugar gradually, in three waves, allowing to mix after each addition.
6. Next, slowly add the beaten egg, and the melted-and-cooled chocolate.
7. Alternately add dry ingredients and vanilla-milk mixture in three rounds, mixing until smooth after each addition. Stir in the almonds.
8. Drop by spoonfuls on ungreased baking sheet. Bake for 8 to 10 minutes.
9. When cool, frost with Soft Chocolate Frosting (recipe follows)
Soft Chocolate Frosting
10. Mix powdered sugar, cocoa and 1 teaspoon milk. If the mix appears a little dry, add a splash more of milk, probably no more than 2 teaspoons milk.
11. Beat in butter until mixed through.
12. Spread onto Chocolate Drops immediately. This should set quickly.