Double Chocolate Drops
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Melted unsweetened chocolate||2 Ounce|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Chopped nuts||1 Cup (16 tbs)|
|Semisweet chocolate pieces||6 Ounce|
|Chocolate icing/Browned||1 Cup (16 tbs)|
|Butter icing||1 Cup (16 tbs)|
Mix butter, sugar, egg, chocolate, buttermilk and vanilla.
Stir in flour, soda, salt, nuts and chocolate pieces.
Cover; chill 1 hour.
Heat oven to 400Â°.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet.
Bake until almost no imprint remains when touched with finger, 8 to 10 minutes.
Remove immediately from baking sheet; cool.
(Can be served immediately.) Wrap, label and freeze.
20 minutes before serving, remove Double Chocolate Drops from freezer and unwrap.
Place on serving plate; thaw uncovered at room temperature.