Back Of The Box - Cookie Recipes

Ultimate Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup butter, softened
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts
1 package (12 ounces) semisweet chocolate chips (2 cups)

Heat oven to 375 degrees. Mix sugars, margarine and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack. Makes about 4 dozen cookies

Butterscotch Spice Cookies

1 pkg Duncan Hines Moist Deluxe Spice Cake Mix
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup butterscotch chips

Preheat oven to 375°. Combine cake mix, eggs, oil and vanilla extract in large bowl. Beat at low speed with electric mixer until blended. Stir in butterscotch chips. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.

Bake at 375° for 8 to 10 minutes, or until set. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. Makes about 3 dozen cookies.

S'more Chippers

2 cups Pillsbury refrigerated chocolate chip cookies (from 5-lb 4-oz container)
16 large marshmallows
8 oz chocolate-flavored candy coating, chopped

Heat oven to 350°. Shape cookie dough into 32 (1-inch) balls; on ungreased cookie sheets, place balls 2 inches apart. Bake 9 to 13 minutes or until edges are light golden brown. Meanwhile, with kitchen scissors, cut each marshmallow in half crosswise. Immediately place 1 marshmallow half, cut side down, on top of each hot cookie.

Bake 1 to 2 minutes longer or just until marshmallows begin to puff. Cool 2 minutes; remove from cookie sheets. With fingers, gently flatten marshmallows.

Melt candy coating as directed on package. Spoon about 1 teaspoon candy coating over marshmallow on each cookie, swirling with back of spoon to nearly cover marshmallow. Let stand until candy coating is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container. Makes 32 cookies

Cherry Surprises

1 pkg Duncan Hines Home-Style Golden Sugar Cookie Mix
36 candied cherries
1/2 cup semi-sweet chocolate chips
1 tsp shortening

Preheat oven to 375º. Grease cookie sheets. Prepare cookie mix as directed on package. Shape thin layer of dough around each cherry. Place 2-inches apart onto prepared cookie sheets.

Bake 8 minutes or until set but not browned. Cool 1 minute on cookie sheets. Remove to cooling racks. Cool completely. Combine chips and shortening in microwave-safe bowl.

Drizzle chocolate over cookies. Allow drizzle to set before storing between layers of waxed paper in airtight container. Makes 3 to 3 1/2 dozen cookies.

Devil's Food Fudge Cookies

1 pkg Duncan Hines Moist Deluxe Devil's Food Cake Mix
2 large eggs
1/2 cup vegetable oil
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350°. Grease baking sheets. Combine cake mix, eggs and oil in large bowl. Stir until thoroughly blended. Stir in chocolate chips and walnuts. (Mixture will be stiff.) Shape dough into 36 (1 1/4-inch) balls. Place 2-inches apart on prepared baking sheets.

Bake at 350° for 10 to 11 minutes. (Cookies will look moist.) Do not overbake. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. Makes 3 dozen cookies.

Festive Chocolate Chip Cookies

1 pkg Duncan Hines Moist Deluxe Classic White Cake Mix
1/4 cup firmly packed light brown sugar
1 large egg
3/4 cup vegetable oil
1 (6 oz) pkg semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts
Assorted decors

Preheat oven to 350°. Combine cake mix, brown sugar, egg and oil in large bowl. Beat at low speed with electric mixer until blended. Stir in chocolate chips and pecans. Form dough into 1 1/2-inch ball. Dip top of ball in decors. Place ball decor-side up on ungreased baking sheets. Repeat with remaining dough placing balls 2-inches apart on baking sheets.

Bake at 350° 10 to 12 minutes or until light golden brown around edges. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. Makes 3 to 3 1/3 dozen cookies.

Cinnamon Crinkles

2 tbsp sugar
1/2 tsp ground cinnamon
2 eggs
1 tsp water
3/4 cup butter or margarine
1 tsp vanilla extract
1 pkg Duncan Hines Moist Deluxe French Vanilla Cake Mix
48 whole pecans or walnuts

Preheat oven to 375°. Combine sugar and cinnamon in small bowl. Set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.

Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Beat at low speed with electric mixer until blended. Roll 1 rounded teaspoon of dough into ball.

Dip half the ball into egg white mixture then into cinnamon-sugar mixture. Place ball sugar side up on ungreased baking sheet. Press nut on top. Repeat with remaining dough, placing balls 2-inches apart.

Bake at 375° for 9 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container. Makes 4 dozen cookies.

Pumpkin Streusel Cheesecake Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/2 cup cold butter or margarine

Filling
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
2 tablespoons Gold Medal all-purpose flour
1 tablespoon pumpkin pie spice
2 tablespoons whipping cream
2 eggs

Toppings
1/3 cup chocolate topping
1/3 cup caramel topping

Heat oven to 350°. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.

Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.

Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 bars

Orange-Frosted Cranberry Cookies

Cookies
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon grated orange peel
2 tablespoons orange juice
1 egg
2 1/2 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups coarsely chopped fresh or frozen cranberries
1/2 cup chopped nuts, if desired
Frosting
1 1/2 cups powdered sugar
1/2 teaspoon grated orange peel
2 to 3 tablespoons orange juice

Heat oven to 375°. Spray cookie sheet with cooking spray. In large bowl, beat granulated sugar, brown sugar, butter, 1 teaspoon orange peel, 2 tablespoons orange juice and the egg with electric mixer on medium speed, or mix with spoon.

Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheet.

Bake 12 to 14 minutes or until edges and bottoms of cookies are light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. In small bowl, stir all frosting ingredients until smooth and spreadable. Frost cookies. Makes about 4 dozen cookies

Cookies 'n Creme Brownies

1 box (1 lb 2.3 oz) Betty Crocker fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
2 eggs
1 cup coarsely chopped creme-filled chocolate sandwich cookies (about 7 cookies)
1/2 cup powdered sugar
2 to 4 teaspoons milk

Heat oven to 350°. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In large bowl, stir brownie mix, oil, water and eggs until well blended. Spread in pan. Sprinkle cookies over batter.

Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.

In small bowl, stir together powdered sugar and milk until smooth and thin enough to drizzle. Drizzle over brownies. For brownies, cut into 5 rows by 4 rows. Store covered at room temperature. Makes 20 brownies

Peanut Butter-Chocolate Chip Cookies

4 cups Original Bisquick mix
1 1/2 cups peanut butter
1 tablespoon plus 1 teaspoon vanilla
1 can (14 oz) sweetened condensed milk (not evaporated)
2 eggs
1 cup semisweet chocolate chips (6 oz)
Sugar

Heat oven to 375°. In large bowl, mix Bisquick mix, peanut butter, vanilla, milk and eggs until blended. Stir in chocolate chips. Shape rounded tablespoonfuls of dough into balls; place about 2 inches apart on ungreased cookie sheets.

Flatten slightly with greased bottom of glass dipped in sugar. Bake about 10 minutes or until light brown (do not overbake). Cool 1 minute; remove from cookie sheet to cooling racks. Makes about 5 dozen cookies

Crisp Chocolate-Espresso Ribbon Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1 tablespoon Gold Medal all-purpose flour
1/2 cup butter or margarine, softened
1 teaspoon almond extract
1 egg, slightly beaten
1/3 cup bittersweet chocolate chips, melted
1/2 cup coarsely to finely crushed chocolate-covered espresso coffee beans
1/3 cup coarsely chopped toasted almonds

Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds.

Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm.

Heat oven to 350°. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Makes 4 dozen cookies

Double Chocolate Chewies

1 pkg Duncan Hines Moist Deluxe Butter Recipe Fudge Cake Mix
2 large eggs
1/2 cup (1 stick) butter or margarine, melted
1 (6 oz) pkg semi-sweet chocolate chips
1 cup chopped nuts
Confectioner's sugar

Preheat oven to 350°. Grease 13 x 9-inch pan. Combine cake mix, eggs and melted butter in large bowl. Stir until thoroughly blended. (Mixture will be stiff.) Stir in chocolate chips and nuts. Press mixture evenly in greased pan.

Bake 25 to 30 minutes, or until toothpick inserted in center comes out clean. Do not overbake. Cool completely. Cut into bars. Dust with confectioners' sugar, if desired. Makes 36 bars.

Chocolate-Peanut Butter Dream Bars

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons cold strong brewed coffee or water
1 egg

Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 container (8 oz) frozen whipped topping, thawed
1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped

Topping
1/4 cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar
3 oz bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts

Heat oven to 350°. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.

In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.

In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on high 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling.

Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 bars

Peanut Butter Cup Cookies

1 roll (16.5 oz) Pillsbury Create n Bake refrigerated peanut butter cookies
1 cup miniature candy-coated chocolate baking bits, fall colored (yellow, orange, brown, green, red)
1/2 cup salted peanuts
24 miniature chocolate-covered peanut butter cup candies, unwrapped

Heat oven to 350°. In large bowl, break up cookie dough. Stir or knead in baking bits and peanuts until well blended. Onto ungreased cookie sheets, drop dough by 24 heaping tablespoonfuls 2 inches apart; flatten each slightly with fingers.

Bake 10 to 14 minutes or until light golden brown. Immediately top each cookie with 1 peanut butter cup; press lightly into dough. Cool 2 minutes; remove from cookie sheets. Let cookies stand until peanut butter cups are set before storing, about 3 hours. Makes 24 cookies

Pumpkin Cookies with Browned Butter Frosting

Cookies
2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Browned Butter Frosting
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

Heat oven to 375°. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.

On ungreased cookie sheets, drop dough by heaping tablespoonfuls. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.

In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.

Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies. Makes about 2 1/2 dozen cookies

Aloha Oatmeal Cookies

Crisco Original No-Stick Cooking Spray
1 1/4 cups firmly packed brown sugar
3/4 cup Crisco Butter Shortening
1 large egg
1 tablespoon grated fresh orange peel
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 teaspoon orange or lemon extract
3 cups quick rolled oats
1 cup Pillsbury best all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 (8 oz.) can crushed pineapple in natural juice, well-drained
1 cup flaked coconut
1 cup chopped macadamia nuts

Heat oven to 375°. Coat baking sheets with no-stick cooking spray. Beat brown sugar, shortening, egg, orange peel, orange juice, vanilla and orange extract in large bowl with electric mixer at medium speed until well blended.

Combine oats, flour, baking soda, salt and ginger in medium bowl. Add to shortening mixture, beating at low speed just until blended.

Stir in pineapple, coconut and macadamia nuts. Drop by rounded measuring tablespoonfuls 2 inches apart onto prepared baking sheets. Bake 10 to 12 minutes or until cookies are lightly browned. Cool 2 minutes. Place on cooling rack to cool completely. Makes 3 dozen

Apple Raisin Cheesecake Bars

Crust & Crumb Topping
Crisco Original No-Stick Cooking Spray
1 1/2 cups quick rolled oats
3/4 cup Pillsbury best all Purpose Flour
1/2 cup firmly packed brown sugar
1/4 cup sugar
3/4 cup Crisco butter shortening

Cheesecake Filling
2 (8 oz.) packages cream cheese, softened
2 large eggs
1/2 cup sugar
1 teaspoon vanilla extract

Apple Raisin Filling
1 cup peeled, chopped Granny Smith apples
1/2 cup raisins
1 teaspoon almond extract
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Heat oven to 350º. Coat a 13 x 9-inch baking pan with no-stick cooking spray.

Combine oats, flour, brown sugar and sugar in large bowl, mixing well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 cup mixture. Press remaining into bottom of prepared pan. Bake 12 to 15 minutes or until mixture is set. Do not brown. Place on cooling rack.

Beat cream cheese, eggs, sugar and vanilla in large bowl with electric mixer at medium speed until well blended. Spread evenly over partially baked crust.

Combine apples and raisins in medium bowl. Stir in almond extract. Mix in sugar, cinnamon, nutmeg and allspice. Spread evenly on top of cream cheese mixture. Sprinkle reserved oat crumbs on top.

Bake 20 to 25 minutes or until top is golden. Place on cooling rack to cool completely. Chill at least 1 hour. Cut into bars. Makes 24 bars

Almond Cookies

1 cup Crisco all-vegetable shortening
1 cup sugar
1 large egg, lightly beaten
3 tablespoons almond extract
2 1/4 cups Pillsbury best all purpose Flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
48 whole almonds

Combine shortening and sugar in large bowl. Beat at medium speed with electric mixer until light and fluffy, about 5 minutes. Beat in egg and almond extract until well blended.

Combine flour, baking powder and salt in medium bowl. Add to shortening mixture; blend well. Wrap dough in plastic wrap; refrigerate 2 hours.

Heat oven to 350º. Roll rounded tablespoonfuls of dough into balls. Place on ungreased cookie sheets about 2 inches apart; flatten slightly with fingertips. Gently press an almond into center of each.

Bake 10 to 12 minutes or until cookies are just done but not brown. Cool on cookie sheet 4 minutes; transfer to cooling racks. Makes 4 dozen

Espresso Jewels

1 1/2 tbsp instant espresso coffee crystals
1/3 cup coffee liqueur
1 pkg Duncan Hines Dark Chocolate Fudge Brownie Mix
2 large eggs
1/3 cup vegetable oil
1 tub Duncan Hines Creamy Home-Style Classic Chocolate Frosting
White crystallized sugar

Preheat oven to 350°. Line 1-inch mini muffin pans with mini paper baking cups. Add espresso coffee crystals to liqueur; stir until dissolved.

Prepare brownie mix according to package directions for cake-like brownies, except substitute the espresso mixture for the water. Spoon 1 level tablespoon into each mini muffin cup.

Bake 9 to 12 minutes. Let cool. Fit a pastry bag with a star tip and add frosting to bag. Pipe a small amount of frosting on top of each brownie. Sprinkle with crystallized sugar. Makes 50 mini brownies

Cran Orange Date-Nut Cookies

1/3 cup dried cranberries
1/4 cup chopped orange slice candy
1/4 cup coarsely chopped dates
2 tablespoons fresh orange juice
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
2 tablespoons Gold Medal all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/3 cup butter or margarine, softened
1 teaspoon grated orange peel
1 egg
1 cup chopped pistachio nuts
1/2 cup flaked coconut

Heat oven to 375°. In small bowl, stir together cranberries, chopped candy, dates and orange juice; set aside. In large bowl, stir together cookie mix, flour, cinnamon and ginger. Stir in butter, orange peel and egg until dough forms.

Stir in cranberry mixture, pistachio nuts and coconut until thoroughly mixed. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart. Bake 10 to 12 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container. Makes about 3 1/2 dozen cookies

Coconut-Butterscotch-Fudge Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1 to 1 1/2 cups flaked coconut
1/2 cup butterscotch topping
3/4 cup hot fudge topping

Heat oven to 375°. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.

Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.

Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on high 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered. Makes about 2 1/2 dozen cookies

Ultimate Turtle Cookie Bars

1 pouch (1 lb 1.5 oz) Betty Crocker chocolate chip cookie mix
1/2 cup butter or margarine, softened
1 egg
1/2 cup coarsely chopped pecans
24 caramels, unwrapped
1 tablespoon milk
3/4 cup pecan halves
3 tablespoons semisweet chocolate chips
1 teaspoon shortening

Heat oven to 350°. In medium bowl, stir together cookie mix, butter, egg and 1/2 cup chopped pecans until soft dough forms. Press evenly in ungreased 8-inch square pan. Bake 28 to 33 minutes or until golden brown.

Meanwhile, in 1-quart saucepan, heat caramels and milk over low heat, stirring frequently, until melted and smooth. Remove from heat.

Carefully spread melted caramels evenly over warm bars; sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.

In small microwavable bowl, microwave chocolate chips and shortening uncovered on high 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over bars. Let stand about 30 minutes or until chocolate is set. For bars, cut into 4 rows by 4 rows. Makes 16 bars

Quick Chocolate Chip Cookies

1/2 cup butter or margarine, softened
1 cup packed brown sugar
2 teaspoons vanilla
1 egg
2 3/4 cups Original Bisquick mix
1 cup semisweet chocolate chips (6 oz)
1/2 cup chopped nuts, if desired

Heat oven to 375°. In large bowl, mix butter, brown sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts.

Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart; flatten slightly. Bake about 10 minutes or until golden brown. Remove from cookie sheet to cooling rack. Makes about 4 1/2 dozen cookies

Frosted Chocolate Cookies

Cookies
1 cup granulated sugar
1/2 cup butter or margarine, softened
1/3 cup buttermilk
1 teaspoon vanilla
1 egg
2 oz unsweetened baking chocolate, melted, cooled
1 3/4 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts
Candy sprinkles, if desired

Frosting
2 oz unsweetened baking chocolate
2 tablespoons butter or margarine
2 cups powdered sugar
3 tablespoons hot water

Heat oven to 350°. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.

Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.

Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water.

If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles. Makes about 1 1/2 dozen cookies