½ C regular margarine
1 C sugar
4 eggs
1t vanilla
1 (1 lb.) can chocolate syrup (1 ½ C)
1 C plus 1T sifted flour
½ t baking powder
¼ t salt
½ C chopped walnuts
6T regular margarine
6T milk
1 C sugar
½ C semisweet chocolate pieces
1 t vanilla
Beat ½ C margarine with 1C sugar until light and fluffy. Beat in eggs, two at a time, and 1t vanilla. Mix well. Stir in chocolate syrup.
Sift together flour, baking powder and salt. Stir into chocolate mixture. Add nuts. Pour into well-greased 15 ½ x 10 ½ x 1" jelly roll pan and spread evenly.
Bake in moderate oven-350*-22 to 25 minutes, or until slight imprint remains when touched lightly with finger. Remove pan to rack, and let cookies cool.
Meanwhile, combine 6 T margarine, milk and 1C sugar in saucepan; stir to mix. Bring to a boil and boil 30 seconds. Add chocolate pieces; stir until mixture thickens slightly and cools. Stir in 1t vanilla. Spread over cooled cookies, then cut in 2 ½ x 1" bars. Makes 3 dozen.
From: Farm Journal’s Country Cookbook
