Recipe by: Chappells' "The Happy Cooker" Mix margarine, sugar & eggs. Stir in sour cream & vanilla. Sift dry ingredients together & stir in cream mixture. Cover. Chill at least 1 hour. Drop by teaspoon 5 cm apart on ungreased pan. Bake until delicately brown. Touch lightly; no fingerprint when done. cookies are soft. Remove, cool & frost. FROSTING: mix sugar & milk. Stir in vanilla & salt. Melt margarine & chocolate together. Add to sugar mixture & stir until thick. Spread on cooled cookies. Do not make icing ahead of time. ----