2 (4 oz.) pkgs. sweet baking chocolate or 6 tbsp. cocoa
1 tbsp. butter
2 eggs
3/4 c. sugar
1/4 c. all-purpose flour
1/4 tsp. baking powder
1/8 tsp. salt
1/4 tsp. ground cinnamon (opt.)
1/2 tsp. vanilla extract
Walnut halves

NOTE: You can leave out cinnamon and add 1 cup chopped and drained maraschino cherries if you want to.

Combine chocolate and butter in top of a double boiler, bring water to a boil. Reduce heat to low, cook until all chocolate melts, stirring occasionally. Cool and set aside.

Beat eggs at high speed of an electric mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until mixture is thick and lemon colored, about 5 minutes. Add chocolate mixture and flour and baking powder, salt and cinnamon, mixing well. Stir in vanilla. Drop by teaspoonfuls on greased cookie sheets about 3 inches apart.

Press a walnut half into center of each cookie. Bake at 350 degrees for 8 to 10 minutes. Cool. Yield: 5 dozen. NOTE: Pecan halves can be used or nuts can be left out.