1 cup butter
2 eggs
3 teaspoons vanilla extract
1 teaspoon unsweetened cocoa powder
1/2 cup sour milk
1/2 cup all-purpose flour
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 pint evaporated milk
1 cup confectioners' sugar for dusting
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Butter two 9 inch round baking pans.
In a saucepan, cream together the butter, eggs, vanilla extract, cocoa and sour milk until light and fluffy. Beat in the flour, salt and baking soda, gradually stirring slightly, until flour is well blended. Mix in the dry ingredients. Beat until mixture is light and fluffy, about 1 minute. Mix in sour milk slowly, starting with the flour mixed into the main ingredients. Beat in the sour milk. Divide dough into eight pieces. Roll pieces into balls. Place cookies in prepared pans. Dust with confectioners' sugar.
Bake for 25 to 35 minutes in the preheated oven, until edges are golden brown. Cool slightly on wire racks.
To make the confectioners' sugar: Beat 1 cup butter and confectioners' sugar together in a small bowl until smooth. Dust with confectioners' sugar and sprinkle over cookies. Place in a sealable container.