Ingredients
- 1 C softened butter
- 3 C sugar
- 4 large beaten eggs
- 2 t vanilla
- 1 C cocoa powder
- 1 t baking soda
- 1 C buttermilk
- 5 C flour
- 2 C chopped drained sauerkraut
Preparation
Step 1
Preheat oven to 350 degrees
Prepare sauerkraut by rinsing it with cold water under faucet and drain well.
Beat butter and sugar. Add eggs. Mix in vanilla, cocoa and baking soda. Beat at low speed until well mixed. Add half of the buttermilk and half of the flour. Beat till smooth. Add remaining milk and flour. Beat till smoot.
Chop sauerkraut on cutting board fine. Chop into tiny pieces. Measure one cup. Pat down with paper towel, add to cookies mixture. Stir in thoroughly.
Drop by heaping teaspoons onto cookies sheets that are greased. Bake 10 - 12 minutes. Let sit 1 minute on sheet, then remove.
Mocha Icing
1/2 C softened butter
1 C semi sweet choc. chips
4-6 t very strong coffee
3-3 1/2 powdered sugar
Melt chips w/4 t of coffee in microwave for 1 minute. Once mixture has cooled, stir in softened butter till smooth. Whisk in powdered sugar. If too thick, add more coffee. Frost cookies and sprinkle with shredded coconut.