1/2 c. butter or vegetable shortening
1 c. brown sugar, firmly packed
1 egg, well beaten
2 squares (2 oz.) chocolate, melted
1 3/4 c. sifted enriched flour
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. chopped nuts

Cream butter or shortening and sugar. Add egg. Beat until light and fluffy. Add chocolate. Blend thoroughly. Sift together dry ingredients. Add alternately with milk to shortening mixture, blending thoroughly after each addition. Add nuts. Blend lightly. Drop by teaspoonfuls 3 inches apart on well-oiled cookie sheet. Bake in moderate 350 degree oven for 8 to 10 minutes.

Immediately after removing from oven, top each cookie with small quantity of Chocolate Glaze Icing. Yield: 5 dozen 1 1/2 inch cookies.

Cocoa may be used in place of chocolate by substituting 3 tablespoons cocoa and 1 tablespoon shortening for each square of chocolate.

CHOCOLATE GLAZE ICING:

1 tbsp. butter
1 (1 oz.) square unsweetened chocolate
1 1/2 tbsp. warm water
1 c. sifted confectioners' sugar

Melt butter and chocolate over hot water. Blend in warm water. Beat in confectioners' sugar until icing spreads easily.