1 oz Unsweetened chocolate 1/4 c Butter or margarine2 2 Eggs 1 1/2 c C and H Powdered Sugar -- unsifted 1/4 ts Salt 1 ts Vanilla 1/4 c Milk 3/4 c All-purpose flour 1 c Walnuts, finely chopped
FROSTING (OPTIONAL:
1 c C and H Powdered Sugar -- unsifted 1/4 c Soft butter or margarine 1 ts Vanilla 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, 1/4 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