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