1/2 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
3 (1 oz.) squares unsweetened chocolate, melted & cooled
1/2 tsp. baking soda
1/4 tsp. salt
1 c. dairy sour cream
3/4 c. hickory or English walnuts
2 c. sifted all purpose flour

Cream butter and sugar until fluffy; beat in egg and vanilla; stir in chocolate. Sift together dry ingredients; add to chocolate mixture alternately with the sour cream; mix well. Stir in nuts. Drop from teaspoon 2" apart on greased cookie sheet. Bake in moderate oven 350 degrees for 10 minutes, or until done. Remove from pan. Cool. Frost with Coffee Frosting.

FROSTING: Cream 1/4 cup soft butter, 2 tablespoons cocoa (regular type, dry), 2 teaspoons instant coffee, dash salt. Slowly cream in 1 cup confectioners' sugar. Add 2 cups confectioners' sugar, 3 tablespoons milk, and 1 1/2 teaspoons vanilla; beat until smooth.