Cookie

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1/2 cup butter or margarine, softened
1 cup sugar
1 egg
2 oz. melted unsweetened chocolate (cool)
1/3 cup buttermilk
1 tsp. vanilla
1 3/4 cups Gold Medal flour (if using self-rising flour, omit baking soda and salt. If using quick-mixing flour, increase buttermilk to 1/2 cup.)
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped nuts
Vanilla Butter Icing

Mix thoroughly butter, sugar, egg, chocolate, buttermilk and vanilla. Stir in flour, soda, salt, and nuts. Cover; chill 1 hour.

Heat oven to 400F. Drop dough by rounded teaspoonfuls 2" apart onto ungreased baking sheet. Bake 8 to 10 minutes or until almost no imprint remains when touched. Immediately remove from baking sheet; cool. Frost with Vanilla Butter Icing.

4 1/2 dozen cookies.


Chocolate Cherry Drops:
Omit nuts; stir in 2 cups cut-up candied or maraschino cherries.
 
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