NUTTY CHOCOLATE DROPS

NUTTY CHOCOLATE DROPS


Makes 7 dozen cookies



4 ounces (4 squares) unsweetened chocolate

1 cup CRISCO Shortening

2 cups sugar

2 teaspoons vanilla extract

3 eggs

2-3/4 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk

1-1/2 cups chopped walnuts

Rich Chocolate Frosting:

1/2 cup CRISCO Shortening

4 ounces (4 squares) unsweetened chocolate

2-2/3 cups confectioners' sugar

1 egg

6 tablespoons water

2 teaspoons vanilla extract

1/8 teaspoon salt





Preheat oven to 350ºF.

Melt chocolate; set aside to cool.

Cream Crisco, sugar, and vanilla extract in a bowl. Add eggs, one at a time, beating thoroughly after each addition. Blend in cooled chocolate.

Combine flour, salt, baking powder, and baking soda; add to creamed mixture alternately with buttermilk, mixing until blended after each addition. Stir in walnuts.

Drop by teaspoonfuls onto ungreased cookie sheets.

Bake at 350ºF for 12 to 15 minutes. Cool on racks.

For Rich Chocolate Frosting, melt Crisco and chocolate together. Pour into a bowl. Beat in, in order, confectioners' sugar, egg, water, vanilla extract, and salt. Set bowl in a larger bowl of ice and water. Beat with electric mixer about 5 minutes or until frosting is of spreading consistency.

Spread frosting on cooled cookies.