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Fudge Nuggets

1/2 cups brown sugar
1/2 teaspoon salt
3/4 cup shortening 
1/2 stick butter or margarine (room temperature)
2 ounces semi-sweet chocolate squares
1 teaspoon water
1/4 teaspoon vanilla
1-3/4 cups cake flour
1/2 cup walnuts or pecans

This dough should be fairly stiff so when you make into cylinders it does not stick to table.  It might be necessary to add a little more cake flour.  The cake flour makes a more tender cookie.

Combine brown sugar, salt, shortening and butter in bowl.  Heat chocolate squares with 1 teaspoon water in double boiler or microwave.  Stir into first mixture.  Cream well.  Add cake flour and nuts and vanilla and mix thoroughly.  Divide into 4 pieces and roll into cylinders about the size of a quarter.  It is not necessary to chill dough.  Cut into 1/2 to 3/4 inch wide pieces.  Place on ungreased cookie sheet (cookies spread very little so can place them 1 inch apart).  Place thumbprint deep in center of each cookie. Bake at 375 degrees for 10 to 11 minutes (do not over bake - will change flavor if baked too long.

When cookies are removed from oven you may immediately put 3 or 4 milk chocolate chips in thumbprint.  Or you may wait till cookies cool; melt a chocolate bar and drip onto cooled cookie.  For some reason, the flavor of these cookies is much better after they sit overnight.