Chocolate Drop Cookies

1 cup granulated sugar

1/2 cup butter or margarine, softened

1/3 cup buttermilk (if you don't have buttermilk sub regular milk with a drop of vinegar)

1 teaspoon vanilla

1 egg

2 oz unsweetened baking chocolate, melted, cooled

1 3/4 cups Gold Medal® all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Chocolate Frosting

2 oz unsweetened baking chocolate

2 tablespoons butter or margarine

2 cups powdered sugar

3 tablespoons hot water

1. Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.

2. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 ounces melted chocolate with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt.

3. On cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart. (I used a small scoop)

4. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

5. In 2-quart saucepan, melt 2 ounces chocolate and 2 tablespoons butter over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, add more water, 1 teaspoon at a time. If frosting is too thin, add more powdered sugar, 1 tablespoon at a time.) Spread over cookies.