8 Bakers semi-sweet chocolate
1/2 c Margarine or butter
– slightly softened 1/2 c Granulated sugar
1/4 c Firmly packed brown sugar
1 Egg
1 ts Vanilla
1 c Flour
1/2 ts Calumet baking powder
1/4 ts Salt
1 c Chopped diamond walnuts
1: Cut 4 squares of the chocolate into 1/2 inch chunks; set aside 2: Beat
margarine, sugars, eggs and vanilla until light and fluffy. Mix in flour, baking powder and salt. Stir in chocolate chunks and walnuts. Refrigerate at least 30 minutes. 3: Heat oven to 375. Drop dough by heaping teaspoonfuls, 2 inches apart
onto greased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Cool 5 minutes; remove from cookie sheets. Cool on wire racks. 4: Melt remaining 4 squares chocolate. Spread top half of each cookie
with melted chocolate. Let stand on wax paper until chocolate is firm. Makes 4 dozen. Source: Holiday Desserts – advertising booklet from Bakers, Diamond and Jell-O —–