1/3 cup butter or margarine, softened
2/3 cup sugar
¼ cup cocoa powder
2 eggs
1¾ cups self-rising flour
4 1-ounce squares white baking chocolate,
                                                        chopped
3 1-ounce squares semisweet chocolate,
                                                    chopped

Preheat oven to 375°F.  Spray a cookie sheet with non-stick vegetable spray.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add cocoa powder, beating until well blended.  Add eggs, beating until well blended.  Stir in flour and chocolates.  Divide in half; shape into 8-inch-long logs.  Place, 4-inches apart, on prepared cookie sheet;  Flatten slightly until logs are about 2-inches wide.

Bake 20 to 25 minutes or until a tester inserted in the center comes out clean.  Cool on a wire rack for 1 hour.

Preheat oven to 325°F.

With a serrated knife, cut the logs diagonally into ½-inch-thick slices.  Lay slices on an UNGREASED cookie sheet.

Bake for 8 minutes.  Turn slices over.  Bake for 8 minutes.  Remove from cookie sheet; cool completely on a wire rack.

½ cup butter or margarine, softened
¼ cup sugar
1 teaspoon vanilla extract
1 cup self-rising flour
1 cup finely chopped walnuts
Confectioners’ sugar
3 1-ounce squared semisweet chocolate, melted

Preheat oven to 350°F.  Lightly spray baking sheets with non-stick vegetable spray.

In a large mixing bowl, cream butter, sugar, and vanilla until light and fluffy.  Gradually stir in flour, then walnuts.  Shape into crescents.  Place on prepared baking sheets.

Bake for 10 minutes or until firm but not brown.  Gently roll each cookie in confectioners’ sugar; cool completely on a wire rack.  Drizzle melted chocolate over the cookies.  Let stand on waxed paper until chocolate is firm.

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