Silver Tea and Bake Sale

If you like chocolate, you'll love these!  I'll be bringing these delicious cookies to the Silver Tea and Bake Sale on Saturday, November 10th at the Bolivar United Methodist Church.  Be sure you show up at 1:00 p.m. to purchase these before they sell out.  I'm frosting them with special dark cocoa so they have to be extra loaded with antioxidents! (If you are not a chocolate fan, no worries! We will have fresh bread, dinner rolls, cinnamon rolls, cookies and lots of other goodies for you to buy.)

This is a hand-me-down recipe from JoPapa's side of the family.  The title said "Aunt Sally's Cocoa Drops".  I never had the pleasure of meeting Aunt Sally, or even knowing if she was one of this family's aunts, but she must have been a good cook, because these are good cookies! Sometimes I use my large tablespoon-sized cookie scoop instead of the smaller teaspoon size.  The problem with a big chocolate cookie is that it's hard to eat just one.  So I can eat lots more of the little nibble sized cookies!  The other problem I've had when I make the large size cookies is that I make too much frosting! Then, it's like when I eat mashed potatoes and gravy...if there are too many potatoes on my plate I need more gravy. If I get too much gravy (is there really such a thing?), I have to have more potatoes to use up the gravy.  So it goes with left over chocolate frosting...then I need to bake something else to frost!

As always, I can be convinced to ship these yummy cookies to you!  Let me know if you want large or small cookies then make me an offer I can't refuse!  Or, you can come purchase them at the Silver Tea and Bake Sale on Saturday, November 10th at the Bolivar United Methodist Church!  Come and get them!!

ANUT SALLY'S COCOA DROPS

COCOA DROPS
½ cup shortening
1 cup sugar
1 egg
¾ cup buttermilk
1 tsp. Vanilla
2 cups flour
½ tsp. Soda
½ tsp. salt
½ cup cocoa
1 cup chopped pecans
　
Mix shortening, sugar and egg. Stir in milk and vanilla. Stir in dry ingredients. Add nuts. Chill one hour. Drop from teaspoon, 2" apart onto lightly greased cookie sheet. Bake 8 – 10 minutes at 400 degrees. Cool. Frost with chocolate icing