Fudgies
Author: 
 
Ingredients
  • Cookies:
  • ½ cup solid shortening or softened unsalted butter
  • 1 cup granulated white sugar
  • 1 egg
  • 2 ounces unsweetened chocolate squares, melted
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ¾ cup buttermilk
  • ¾ cup finely chopped pecans
  • Chocolate Frosting:
  • 1 egg, well beaten
  • 1 cup granulated white sugar
  • 3 Tablespoons milk
  • 1 Tablespoon butter
  • 1 ounce unsweetened chocolate square, coarsely chopped
  • ½ teaspoon vanilla extract
Instructions
  1. For Cookies: Heat oven to 350 degrees F. In bowl of electric mixer, cream together shortening or butter with the 1 cup granulated sugar. Add egg and beat well. Blend in the 2 ounces melted unsweetened chocolate.
  2. Sift together the flour, baking soda, and salt. Add buttermilk alternately with the flour, beginning and ending with flour. Fold in chopped pecans.
  3. Drop by teaspoonfuls onto lightly greased baking sheet. Bake for about 8 minutes or until just firm to the touch. Remove to wire rack to cool completely.
  4. For Chocolate Icing: Place egg, sugar, milk, butter, and 1 ounce chopped unsweetened chocolate square in a medium saucepan over medium heat. Bring to a boil, stirring constantly, and boil for 3 minutes. Take off heat and stir in vanilla extract. Beat until creamy and spreadable. Spread some frosting on top of each cooled cookie without dripping down. Work fast as the frosting hardens rather quickly. Let set until frosting hardens. Makes approximately 4 dozen cookies.
Recipe by The Culinary Cellar at https://theculinarycellar.com/a-cookie-from-childhood/