4 ounces semisweet chocolate
1 ounce unsweetened chocolate
½ cup butter or margarine
1 cup sugar
1 tablespoon vanilla extract
2 eggs
2-1/3 cups self-rising flour
1 tablespoon milk
¾ cup finely chopped walnuts

Place chocolate in a double boiler over boiling water; cook, stirring constantly, until melted and smooth.

In a large mixing bowl, cream butter and sugar until light and fluffy; beat in vanilla.  Add eggs, one at a time, beating well after each addition.  Stir in the melted chocolate.  Add flour and milk, beating until well blended.  Stir in walnuts.  Cover and refrigerate at least 30 minutes.

Preheat oven to 375°F.  Lightly spray cookie sheets with non-stick vegetable spray.

Divide dough into 4 equal pieces.  Roll each piece to ¼-inch thickness; cut into desired shapes.  Place, 1-inch apart, on prepared cookie sheets.

Bake 6 to 8 minutes.  Remove from cookie sheets; cool completely on a wire rack.

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