Yield: 32 cookies
| Measure | Ingredient |
|---|---|
| 1 ounce | Unsweetened chocolate |
| ¼ cup | Butter or margarine2 |
| 2 \N | Eggs |
| 1½ cup | C and H Powdered Sugar unsifted |
| 1 cup | C and H Powdered Sugar unsifted |
| ¼ teaspoon | Salt |
| 1 teaspoon | Vanilla |
| ¼ cup | Milk |
| ¾ cup | All-purpose flour |
| 1 cup | Walnuts, finely chopped |
| ¼ cup | Soft butter or margarine |
| 1 teaspoon | Vanilla |
FROSTING (OPTIONAL
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