1/4 c. butter
3 sq. unsweetened chocolate (1 oz. each)
1 c. sugar plus 3 tbsp. divided
2 eggs
1 tsp. vanilla
1/2 c. nuts, chopped
1 c. flour
1 tsp. baking powder
1/4 tsp. salt

In 3 quart heavy saucepan over low heat stir butter and chocolate until melted and smooth; cool. Stir in 1 cup sugar, the eggs, vanilla and nuts until well blended. Combine flour, baking powder and salt together. Blend flour mixture into chocolate mixture until well blended. Cover and chill 1 1/2 to 2 hours or until dough is firm enough to shape. roll in 1 1/2 inch balls; roll balls in remaining 3 tablespoons sugar. Place 2 inches apart on ungreased cookie sheet. Bake in preheated 300 degree oven 20 minutes or until crackled on top and slightly firm to the touch. Immediately remove to rack to cool. These are moist on the inside, crisp on the outside. Store tightly covered in cool place up to 1 week.