Chocolate Icing

  • 2 oz. unsweetened baking chocolate
  • 2 tbsp. margarine
  • 2 cups powdered sugar
  • 3 tbsp. hot water

Melt chocolate and margarine in a 2 quart saucepan over low heat, stirring frequently; remove from heat.  Stir in powdered sugar and hot water until smooth.  If icing is too thick, stir in additional hot water; if icing is too thin, stir in additional powdered sugar.

  • Yields: enough to ice the cookies
  • Preparation Time: 5 minutes

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