Servings: 5 dozen
1 cup granulated sugar
1/2 cup (1 stick) butter, softened
1 large egg
1/4 cup (2 ounce) unsweetened chocolate, melted, cooled
1/3 cup buttermilk
1 teaspoon pure vanilla extract
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped macadamia nuts or hazelnuts
2 ounces unsweetened chocolate
2 tablespoons butter
3 tablespoons buttermilk
2 cups powdered sugar
Preheat oven to 400°F. In a mixing bowl with electric beaters, cream together sugar, butter and egg. Mix in cooled chocolate, buttermilk and vanilla until blended. Combine flour, baking soda, salt and nuts in a separate bowl; add to chocolate mixture.
Drop rounded teaspoonfuls about 1 inch apart onto buttered baking sheets.
Bake for 8 to 10 minutes or until almost no imprint remains when cookie is touched lightly in center. Remove at once from baking sheet to wire rack to cool.
Melt chocolate and butter together over low heat or in the microwave. Stir in buttermilk and powdered sugar until smooth. Frost cookies.