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ENGLISH TEA COOKIES 
2 c. butter, soft
1 1/2 c. loose light brown sugar
4 c. plain flour, sifted
Pecans or walnuts, chopped (optional)
2 eggs, beaten
1 tsp. vanilla
1 lb. milk chocolate or 1 1/2 bag chocolate chips, melted

Cream butter and sugar. Add 2 beaten eggs and vanilla. Add flour, 1 cup at a time. Mix with a wooden spoon. Spread into 2 or more ungreased jelly roll pans as thin as possible. Bake at 350 degrees for 10 to 20 minutes. Watch for golden edges. While baking, melt chocolate. Spread chocolate and sprinkle with nuts as soon as pan is removed from oven. Let sit 3 to 5 minutes and cut while still warm. Place in freezer to set chocolate. Makes 4 to 7 dozen.
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