Karel tells us that Trick or Treaters were always treated with these. Karel says that she can still see her mom sitting on a chair, cookies spread all over the porcelain top table as she spread on frosting before it got too firm.

2 sq. chocolate
1/2 c. butter or shortening
1 c. brown sugar
1 egg
3/4 c. sweet milk
2 c. flour plus 1/2 tsp. baking soda

Melt chocolate and add to melted shortening. Add sugar, egg, milk, soda and flour sifted together. Batter would be stiff enough to drop from the spoon. Drop by spoonfuls on greased pans and bake at 350 to 375 degrees. A soft cookie, to be frosted with the following chocolate frosting.

CHOCOLATE FROSTING:

2 c. sugar
2 sq. chocolate
2/3 c. water
Butter

Melt chocolate, butter in water. Add sugar. Stir until dissolved. Cook to soft ball stage. Cool and beat until stiff enough to spread on cookies. Tina often topped the cookie with a pecan half.