1⅓ cups sifted all-purpose flour ¼ teaspoon salt ¼ teaspoon baking soda ½ cup butter ⅛ cup granulated sugar ¼ cup brown sugar 1 egg yolk ½ Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate Cut chocolate into pieces of 4 squares each. Sift flour, salt and soda three times. Cream shortening, add sugars gradually. Mix thoroughly. Add egg yolk and beat well. Place dough on lightly floured board—Roll thin—Cut into small circles about 1½″ in diameter with cookie cutter. Put circle on an unbuttered cookie sheet—place a piece of chocolate on top of it and over this lay another one of the circles forming a sandwich. The oven heat will seal the cookie. Bake at 425° F.—10 minutes or until golden brown. Remove from pan while still hot. _WALNUT SPICE BAR_ ⅛ cup boiling water ¼ teaspoon ginger ¼ teaspoon nutmeg ¼ cup butter ¼ cup brown sugar ¼ cup molasses ½ teaspoon soda 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 1½ cups sifted all-purpose flour ½ teaspoon salt ½ cup chopped walnuts Melt chocolate in double boiler. Dissolve spices in boiling water, pour over softened butter. Add sugar, molasses mixed with soda, blend thoroughly. Stir in melted chocolate. Work in sifted flour and salt. Shape dough into a firm roll about 2 inches in diameter. Roll tightly in wax paper and store in refrigerator until ready to bake. Cut in ¼-inch slices and sprinkle with chopped walnuts. Bake at 350° F. for 15 minutes. _CHOCOLATE THINSIES_ ¾ cup butter ½ cup brown sugar ½ teaspoon vanilla 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 2 cups sifted all-purpose flour ½ teaspoon salt pecan meats Melt chocolate in double boiler. Cream butter and sugar. Add vanilla and melted chocolate. Sift together salt and flour. Add to chocolate mixture and blend thoroughly. Shape batter into an oblong mold. Wrap in waxed paper and chill ½ hour before baking. Slice thin—press pecan meat into each cookie. Bake at 450° F.—15 to 20 minutes. Allow to cool slightly before removing from cookie sheet. _CHOCOLATE MACAROONS_ 2 egg whites ½ cup sugar ¼ teaspoon salt ½ teaspoon vanilla 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 1½ cups cocoanut, shredded Melt chocolate in double boiler. Beat egg whites until foamy. Gradually sift in sugar, beating after each addition, until mixture is smooth. Continue beating until mixture stands in peaks. Add salt and vanilla, and fold in melted chocolate. Add cocoanut. Mix and drop in small mounds onto ungreased brown paper. Bake in slow oven 325° F. for 20 minutes. Cool a few minutes before removing from paper. _CHOCOLATE TEA BISCUITS_