[dur-e-shahwar]

[font="Arial Black"]


RECIPE INGREDIENTS
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1 1/2 teaspoons baking powder
1 egg
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 cup toasted chopped pecans or walnuts
1/2 cup semisweet chocolate pieces
1 teaspoon shortening




DIRECTIONS
In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and baking powder; beat till combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the pecans or walnuts.


Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 8-10 minutes, or till bottoms are golden brown. Remove cookies and cool on wire racks.


In a small, heavy-duty plastic bag, combine chocolate pieces and shortening. Close bag just above chocolate, then set sealed bag in a bowl of warm water till melted. With scissors, snip off 1/8-inch of the corner of the bag. Gently squeeze the bag to pipe chocolate mixture over cookies. Or, melt chocolate and shortening in a saucepan over low heat. Let cool 5 minutes, then drizzle over cookies with a spoon. Let stand till chocolate is set.