½ cup shortening
2 1-ounce squares unsweetened chocolate
1 cup firmly packed brown sugar
1 egg, lightly beaten
½ cup buttermilk
1 teaspoon vanilla extract
2½ cups self-rising flour
1 cup semisweet chocolate morsels
½ cup chopped nuts
Mocha Frosting (below)

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

In a medium saucepan over low heat, melt shortening and chocolate.  Cool for 10 minutes.  Beat in sugar, egg, buttermilk, and vanilla until well blended.  Stir in flour, blending well.  Stir in chocolate morsels and nuts.  Drop by teaspoonfuls, 2-inches apart, onto prepared cookie sheets.

Bake for 10 minutes.  Remove from cookie sheets; cool on a wire rack.  Frost with Mocha Frosting.

MOCHA FROSTING

¼ cup butter or margarine, softened
2 tablespoons cocoa powder
2 teaspoons instant coffee granules
2½ cups confectioners’ sugar
2 teaspoons vanilla extract
2 to 3 tablespoons milk

In a medium bowl, beat butter, cocoa, and coffee granules until smooth.  Stir in confectioners’ sugar, vanilla, and enough milk to make of spreading consistency.

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