| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Cookies, Bars | 32 | Cookies | |
INGREDIENTS
| 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 |
| 1 | c | C and H Powdered Sugar unsifted |
| 1/4 | c | Soft butter or margarine |
| 1 | ts | Vanilla |
INSTRUCTIONS
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, 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip
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