1 c. soft butter
1 1/4 c. powdered sugar
1 tsp. vanilla
1 c. sifted flour
2 tbsp. cornstarch
1/4 tsp. salt
1 (9 3/4 oz.) bar milk chocolate, melted
1 c. chopped walnuts or pecans

Cream butter; gradually beat in sugar and vanilla. Sift flour, cornstarch and salt, then add to creamed mixture. Fold in the melted chocolate.

Shape into 120 balls, using 1 teaspoon dough for each cookie. Roll in chopped nuts and place on ungreased cookie sheet, allowing for expansion. Place in very slow oven, 250 degrees, for 40 minutes. Store in airtight container.