Chocolate Icing

• 2 oz. unsweetened baking chocolate
• 2 tbsp. margarine
• 2 cups powdered sugar
• 3 tbsp. hot water

Melt chocolate and margarine in a 2 quart saucepan over low heat, stirring frequently; remove from heat.  Stir in powdered sugar and hot water until smooth.  If icing is too thick, stir in additional hot water; if icing is too thin, stir in additional powdered sugar.

• Yields: enough to ice the cookies
• Preparation Time: 5 minutes