"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
2 (1oz) cakes of unsweetened chocolate 1/2 c. shortening 1 c. Extra fine granulated sugar 2 eggs 1 3/4 c. sifted flour 1/2 tsp. salt 1/2 tsp. soda 1/4 c. milk 1 1/2 c. coarsely chopped walnuts
Melt chocolate over hot water; allow to cool. Cream shortening and sugar together. Beat in each egg; blended in cooled chocolate. Alternately add sifted dry ingredients and milk. Stir in nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 400º for 10 minutes.
Chocolate frosting: melt over low heat 1-oz unsweetened chocolate cake and 3 Ttbsp. shortening. Stir in 1 1/3 c. sifted powdered sugar and about 4 tsp. of milk. Beat until smooth and of spreading consistency. Spread over top of cookies.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.