1/2 c. butter, softened
1 c. sugar
1 egg
2 oz. melted unsweetened chocolate (cool)
1/3 c. buttermilk
1 tsp. vanilla
1 3/4 c. Gold Medal flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. chopped nuts
2 c. cut up candied or maraschino cherries
Frost with Vanilla Butter Icing (below)

Mix thoroughly butter, sugar, egg, chocolate, buttermilk and vanilla. Stir in flour, cherries, soda, salt and nuts. Cover; chill 1 hour.

Heat oven to 400 degrees. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until almost no imprint remains when touched. Immediately remove from baking sheet; cool. Frost with Vanilla Butter Icing. Makes 4 1/2 dozen cookies.

VANILLA BUTTER ICING:

Blend 1/4 cup soft butter or meringue and 2 cups confectioners' sugar. Stir in 1 teaspoon vanilla and about 2 tablespoons light cream.