2 pkgs. Baker's German sweet chocolate (4 oz. size)
1 tsp. butter
2 eggs
3/4 c. sugar
1/4 c. unsifted all-purpose flour
1/4 tsp. Calumet baking powder
1/4 tsp. cinnamon
1/8 tsp. salt
1/2 tsp. vanilla
3/4 c. finely chopped pecans

Melt chocolate and butter over hot water. Stir. Cool. Beat eggs until foamy; then add sugar, 2 tablespoons at a time; beat until thickened (5 minutes on electric mixer). Blend in chocolate. Add flour, baking powder, cinnamon and salt; blend. Stir in vanilla and nuts. Drop by teaspoons onto greased baking sheet. Bake in moderate oven 350 degrees until cookies feel "set" when very lightly touched, 8-10 minutes. Makes 36 drops.