2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon soda
1/2 cup shortening
1/2 cup brown sugar, packed
1/2 cup white sugar
1 egg, beaten
1 teaspoon vanilla
2 squares baking chocolate, melted
3/4 cup buttermilk
1/2 cup chopped nuts

Sift flour, measure, and resift 4 times with salt and soda. Cream shortening, add both sugars and cream until smooth. Add egg and beat until fluffy. Add vanilla. Stir in cooled melted chocolate. Add flour mixture and buttermilk alternately in 3 or 4 portions, beginning and ending with flour. Stir in nuts.

Drop by heaping teaspoonfuls onto buttered cookie sheets, about 2 inches apart. Bake in a moderately hot oven (400 deg.) for 10 minutes. Using broad spatula or pancake turner, transfer to cake racks and cool before storing or serving.

Makes about 36.