Iced Chocolate Cookies

  • 1 cup sugar
  • 1/2 cup softened margarine
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • 1 egg substitute
  • 2 ounces unsweetened baking chocolate, melted and cooled
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped nuts
  • Chocolate Icing (see below)
  • Candy sprinkles -- if you want them

Heat oven to 350F.  Grease cookie sheet.  Beat sugar, buttermilk, vanilla, egg substitute, and chocolate in a large bowl with an electric mixer on medium speed, or mix with a spoon.  Stir in flour, baking soda and salt.  Stir in nuts.

Drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2" apart onto ungreased cookie sheet.  Flatten slightly with a fork.

Bake 13 to 15 minutes or until almost no indentation remains when touched in the center.  Cool 1 to 2 minutes; remove from cookie sheet to wire rack.  Cool completely.  Spread on chocolate icing.  Mix this up while the cookies are baking.  Draw wavy lines through the icing with a fork to decorate.  Add sprinkles.  (I, of course, prefer chocolate sprinkles.)

  • Yields: about 18 cookies
  • Preparation Time: 45 minutes

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