- 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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