Submitted by Merry Ross
Makes about 2 dozen cookies
9 oz of Hershey's milk chocolate
1 cup (2 sticks) butter, softened
1 and 1/4 cup powdered sugar
1 teaspoon vanilla
1 and 1/4 cup flour
1/2 teaspoon salt
1 cup lightly toasted chopped nuts (walnuts or pecans)
Preheat oven to 250 degrees.
Melt 9 oz of Hershey's milk chocolate and cool slightly. If you want, you can use 8 oz of Hershey's milk chocolate and 1 oz of semisweet or unsweetened chocolate. Other than that, however, it's important that you use Hershey's milk chocolate, since a higher-grade or darker chocolate will result in hard cookies rather than "meltaways."
Cream together softened butter, powdered sugar and vanilla.
Add flour, salt and chopped nuts.
Add cooled chocolate to mixture and blend. Chill dough till fairly stiff.
Drop walnut-sized balls onto an ungreased cookie sheet, and flatten slightly with your hand.
Bake for 20-25 minutes until they look dry on top. Let cool at least 5 minutes before removing from cookie sheet.