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Double Chocolate Crisps

Makes about 72

2-1/2 ounces unsweetened chocolate
1 cup butter
1/2 cup brown sugar, packed
1 cup granulated sugar
1 teaspoon vanilla extract
2-3/4 cups sifted all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream
Browned butter frosting
Chopped nuts

Melt chocolate in the top of a double boiler over hot, not boiling, water. Beat together butter and sugars until creamy. Blend in chocolate, vanilla, dry ingredients and sour cream. Cover and chill for about 2 hours or until firm. Shape into 1-1/2-inch bars and wrap in plastic wrap; chill again until firm. Pre-heat oven to 375 F. Slice cookies into 1/4-inch thick slices and place on ungreased baking sheets. Bake about 8 minutes. Remove immediately to wire racks to cool. When cool, spread the bottom half of the cookies with Browned butter frosting and top with another cookie. Place a small amount of frosting in the center on the top and sprinkle with chopped nuts.

Note: From an old (undated, but looks to be in the 1960s) pamphlet entitled "Electric Holiday Cookbook".

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