1/2 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
2 squares (1 oz. each) unsweetened chocolate, melted
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped walnuts

In a mixing bowl, cream shortening and brown sugar. Beat in egg, milk and vanilla. Beat in chocolate until blended. Combine flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.

Bake at 350°F for 11-13 minutes or until firm. Remove to wire racks to cool.

FROSTING:

9 tablespoons butter, softened
4-1/2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
6 to 8 tablespoons milk

In a mixing bowl, cream butter and sugar. Beat in vanilla and enough milk to achieve spreading consistency. Frost cooled cookies.

Yield: 5-1/2 dozen.

Submitted by: Brenda Johnson