What a treat for dunking in milk after school. These delicate cookies are an excellent accompaniment to ice cream. If you are looking to add a bit of glamour for a dinner party, then dip half the cookie in melted chocolate and serve with pride.

1 cup butter (2 sticks)
1 cup sifted powdered sugar
1 teaspoon vanilla
pinch of salt

2 cups flour
1 package (6 ounces) semi-sweet chocolate
1/2 cup finely chopped walnuts

Beat butter and sugar together until light. Beat in vanilla and salt. Add flour and beat until mixture is blended. Stir in the chocolate chips and nuts.

Shape dough into 3/4-inch balls and flatten slightly with the palms of your hand or with the bottom of a glass. Place cookies on a lightly greased cookie sheet and bake in a 350° oven for about 15 minutes or until the edges are just beginning to turn a light brown. (Cookies should be pale.)

Remove cookies to a brown paper bag to cool. Yields about 3 dozen cookies. When cool, sprinkle lightly with sifted powdered sugar.

Chocolate Dip:
3/4 cup semi-sweet chocolate chips
4 tablespoons butter
1 1/2 tablespoons cream
pinch of salt

Place all the ingredients in top of double boiler. Over hot, not boiling water, stir until chocolate is melted. Use to dip cookies or chilled fruit. Dip cookies half-way into chocolate, place on waxed paper and refrigerate until firm. Chocolate Dip can also be used to drizzle over cookies to decorate.

Note: -If you are planning to dip the cookies in melted chocolate, do not
sprinkle with powdered sugar until after dipping...and then only the
very faintest sprinkle.