1 cup powdered sugar

2 1/2 Tbsp. heavy cream

1/2 tsp. vanilla



3/4 cup (1 1/2 sticks) butter, softened

1 cup granulated sugar

2 eggs

1 tsp. vanilla

1 1/2 cups flour

1/3 cup unsweetened cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/2 tsp. salt

1/2 cup sour cream



Prepare the Glaze

Beat the powdered sugar, cream and vanilla together until the mixture is smooth.

Cover with plastic wrap and set aside.

Prepare the Cookies

Preheat oven to 375 degrees.

Grease 1 or 2 baking sheets.

In a large bowl, cream the butter and granulated sugar together.

Add the eggs and vanilla and beat until smooth.

Sift together the flour, cocoa, baking powder, baking soda, cinnamon and salt.

Add the dry mixture in thirds, alternating with the sour cream, and beating
well after each addition.

Drop by teaspoons onto the baking sheets and bake 9 to 10 minutes,
until the edges are crisp.

They will be soft but cooked through.

Let them cool on the baking sheets for 2 minutes, then transfer them to wire racks
(over paper towels or waxed paper to catch drips).

While the cookies are still warm (but not hot), drop a scant 1/2 teaspoon of
glaze on each.

The glaze will be firm after the cookies are cool.

YIELD About 6 dozen

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