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Chocolate Drop Cookies

1 cup sugar
1 stick soft butter
1/3 cup buttermilk
1 teaspoon vanilla
2 ounces unsweetened baking chocolate, melted and cooled
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup raisins

2 ounces unsweetened baking chocolate
2 tablespoons soft butter
2 cups powdered sugar
3 tablespoons hot water

Heat oven to 375. Grease cookie sheet. Beat sugar, butter, buttermilk,
vanilla, chocolate and egg in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, baking soda and
salt. Stir in nuts.

Drop dough by rounded tablespoonfuls about 2 inches apart onto
cookie sheet. Bake 8 to 10 minutes or until almost no indentation
remains when touched in center. Immediately remove from cookie
sheet to wire rack. Cool completely. Frost with Chocolate Frosting.

Melt chocolate and butter in 2-quart saucepan over low heat, stirring
occasionally; remove from heat. Stir in powdered sugar and hot
water until smooth and spreadable. (If frosting is too thick, add
more water. If frosting is too thin, add more powdered sugar.)


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