Yield: 32 cookies
|1 ounce||Unsweetened chocolate|
|¼ cup||Butter or margarine2|
|1½ cup||C and H Powdered Sugar unsifted|
|1 cup||C and H Powdered Sugar unsifted|
|¾ cup||All-purpose flour|
|1 cup||Walnuts, finely chopped|
|¼ cup||Soft butter or margarine|
Melt chocolate and butter over low heat. Set aside. Beat eggs until light (about 5 minutes). Beat in sugar until smooth. Add salt, vanilla and milk; mix until smooth. Gradually stir in flour. Fold in chocolate mixture and walnuts. Pour into greased and paper-lined 8-inch square pan. Bake in 350 degree oven 30 minutes. Cool in pan.
Frost. Cut into 2-inch squares and each square diagonally into triangles. Makes 32 cookies.
FROSTING: Combine 1 cup C and H Powdered Sugar, ¼ cup soft butter or margarine and 1 teaspoon vanilla. Beat until smooth and creamy.
Spread over cookies before cutting.
Reprinted with permission from: Bar Cookies from the C and H Sugar Kitchen by Jean Porter Electronic format by Karen Mintzias