Crisp Chocolate bisquit with toasty walnuts.
Great for afternoon tea. These are a refrigerator
cookie like we used to make when we were kids. We
loved to shape the logs and slice them.
cream together
8 oz butter softened
3/4 cups white sugar
1 large egg
1 tsp vanilla
Add
2 oz melted and cooled unsweetened chocolate
1/2 tsp baking powder
1/4 tsp salt (omit if using salted butter)
Blend in 1 3/4 cups flour
Add 4 oz chopped walnuts and mix well.
Form the dough into a log 3" in diameter and place in refrigerator for approx 2 hours or overnight. Slice the cookies into 1/4" slices place on a parchment lined baking sheet and bake at 350 for 10 to 12 minutes until they are puffed and evenly dry across the surface, they should be firm to the touch
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