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CHOCOLATE WALNUT CLUSTERS




List of Ingredients



• 1 1/2 OUNCES UNSWEETENED CHOCOLATE
  
• 1/4 CUP SOFTENED BUTTER
  
• 1/2 CUP SUGAR
  
• 1 EGG
  
• 2 TEASPOONS VANILLA
  
• 1/2 CUP FLOUR
  
• 1/2 TEASPOON SALT
  
• 2 CUPS WALNUT PIECES, BROKEN UP SLIGHTLY
  
• *******************************************************************************
  
• CHOCOLATE BUTTER FROSTING ( 2 CUPS)
  
• 3 OUNCES UNSWEETENED CHOCOLATE
  
• 6 TABLESPOONS MILK
  
• 3 CUPS CONFECTIONERS' SUGAR, SIFTED
  
• 1/3 CUP SOFTENED BUTTER
  
• DASH OF SALT
  
• 1 TABLESPOON VANILLA
  






Instructions



1. CHOCOLATE BUTTER FROSTING: MELT THE CHOCOLATE AND SET ASIDE TO COOL. BRING MILK TO A BOIL. THEN POUR OVER CONFECTIONERS SUGAR IN A MIXING BOWL, BEAT VIGOROUSLY UNTIL SMOOTH. ADD THE CHOCOLATE AND BEAT WELL. LET THE MIXTURE COME TO ROOM TEMPERATURE. BEAT IN THE BUTTER, SALT AND VANILLA. IF THE MIXTURE IS TOO RUNNY, BEAT IN A LITTLE MORE SIFTED CONFECTIONERS' SUGAR TO MAKE IT SPREADABLE. SET ASIDE.
   
2. PREHAT OVEN TO 350. GREASE BAKING SHEETS AND SET ASIDE.
   
3. MELT THE CHOCOLATE AND SET ASIDE TO COOL SLIGHTLY.
   
4. COMBINE THE BUTTER AND SUGAR AND BEAT UNTIL SMOOTH AND CREAMY, ADD THE EGG AND BEAT UNTIL LIGHT.
   
5. STIR IN THE VANILLA AND CHOCOLATE AND MIX WELL.
   
6. COMBINE FLOUR, BAKING POWDER AND SALT,ADD TO THE CHOCOLATE MIXTURE. BEAT JUST UNTIL THOROUGHLY MIXED. STIR IN THE WALNUTS.
   
7. DROP THE DOUGH BY ROUNDED TEASPOONFULS ONTO PREPARED BAKING SHEETS, PLACING THE DOUGH 1" APART.
   
8. BAKE FOR 10 MINUTES. REMOVE FROM OVEN AND COOL ON WIRE RACKS.
   
9. WHEN COOKIES ARE COMPLETELY COOLED, SPREAD A THIN COATING OF ICING OVER THE TOPS OF EACH COOKIE. LET SIT FOR AWHILE UNTIL FROSTING FIRMS UP. STORE WITH WAXED PAPER BETWEEN THE LAYERS.
   
10. 48 COOKIES.