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 -----