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Combine the butter and chocolate chips in a medium saucepan set over low heat; cook and stir until melted and smooth. Remove from heat and cool for 5 minutes; whisk in sour cream. Gradually add the powdered sugar, whisking until blended, shiny, and smooth.

MAKES ABOUT 1 CUP FROSTING, ENOUGH

TO FROST AN 8-INCH-SQUARE PAN OF

BROWNIES.

Baker’s Note

For a 13 x 9-inch pan of brownies or 48–60 cookies, double the ingredients listed above and proceed as directed.

CHOCOLATE WHISKEY FROSTING

Your guess is correct: This frosting is sublime. Southern Comfort and framboise (raspberry liqueur) are equally exquisite substitutions for the whiskey.

6 tablespoons (¾ stick) unsalted butter

¼ cup whiskey or bourbon

¼ cup light corn syrup

4 (1-ounce) squares unsweetened baking chocolate, coarsely chopped

2 teaspoons vanilla extract

2 cups powdered sugar, sifted

Combine the butter, whiskey, and corn syrup in a medium saucepan set over medium-high heat; bring to a boil. Remove from heat. Stir in the chocolate, whisking until melted. With wire whisk beat in vanilla and gradually add the powdered sugar until frosting is of spreading consistency. Cool. Refrigerate for at least 30 minutes before using.

MAKES ABOUT 1½ CUPS, ENOUGH

TO FROST A 13 X 9-INCH PAN OF

BROWNIES OR 48–60 COOKIES.

Baker’s Note

For an 8-inch-square pan of brownies, halve the ingredients listed above and proceed as directed.

CINNAMON GLAZE

Depending on the degree to which you like cinnamon, you can increase or decrease the amount of cinnamon here. Alternatively, use the recipe as a template for other spicy glazes, substituting the ground spice of your choice, or a combination, for the ground cinnamon.

1½ cups powdered sugar, sifted

¾ teaspoon ground cinnamon

1½ tablespoons unsalted butter, melted

2–3 teaspoons milk

Whisk the powdered sugar, cinnamon, and melted butter in a small bowl until smooth. Add just enough milk, a teaspoon at a time, to make glaze a thin spreading consistency, whisking until smooth.

MAKES ABOUT ½ CUP GLAZE, ENOUGH

TO GLAZE AN 8-INCH-SQUARE PAN OF

BROWNIES.

Baker’s Note

For a 13 x 9-inch pan of brownies or 48–60 cookies, double the ingredients listed above and proceed as directed.

COCONUT PECAN FROSTING

½ (5-ounce) can evaporated milk

¼ cup (½ stick) unsalted butter, softened

¼ cup sugar

1 large egg yolk, beaten to blend

1½ teaspoons all-purpose flour

½ teaspoon vanilla extract

¾ cup chopped pecans

¾ cup flaked sweetened coconut

Combine the evaporated milk, butter, sugar, egg yolk, flour, and vanilla in a heavy large saucepan. Whisk constantly over medium-low heat until butter melts and mixture thickens (do not boil), about 10 minutes. Stir in pecans and coconut. Cool until frosting is thick enough to spread but is still warm, about 40 minutes. Generously spread warm frosting onto cookies.

MAKES ABOUT 1 1/3 CUPS.

COOKIE DECORATING ICING

Use this simple icing on the Brownie Cutouts for a pretty white contrast against the dark chocolate dough or tint with food coloring paste for a rainbow of icing colors. The egg whites act as a stabilizer in this icing, allowing it to harden for decorating the cookies. Because the whites are not cooked, I prefer to use powdered egg whites (e.g., Just Whites). They are available in the baking section of most supermarkets.

1 (16-ounce) box powdered sugar

4 teaspoons powdered egg whites (not reconstituted)

1/3 cup water

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

Food coloring paste, optional

Beat together all ingredients except food coloring in a large bowl with an electric mixer set on medium speed until just blended, about 1 minute. Increase speed to high and continue to beat, scraping down side of bowl occasionally, until it holds stiff peaks, about 3 minutes in a stand mixer or 4–5 minutes with a handheld mixer. Beat in food coloring (if added color is desired).

If you plan to spread (rather than pipe) icing on cookies, stir in more water, a few drops at a time, to thin to desired consistency.

MAKES