Ronnie's Notes
These little bites of fudge cookies with just a hint of cinnamon have an elegant look, but they’re good for dunking too. You can freeze them for a month or two in a plastic bag.
Instructions
Preheat the oven to 350°F.
Put the chocolate and butter together in the top of a double boiler set over barely simmering water and cook, stirring occasionally, until the chocolate has melted.
Remove the top of the double boiler from the heat.
Let cool slightly.
Place the eggs in a mixing bowl and beat them with an electric mixer set at medium speed, gradually adding the sugar, until the mixture is thick and light yellow, .
Stir in the chocolate mixture.
Add flour, baking powder, cinnamon, and salt and blend in thoroughly.
Stir in the vanilla extract and the nuts.
Drop the batter by the teaspoonful onto a lightly greased cookie sheet.
Bake for or until top is glossy and cookies are “set.” Makes about 3 dozen.