From the Co-Op Cookbook (see earlier post).
1/2 cup CO-OP Vegetable Shortening
1 cup brown sugar
1/2 cup sour milk
1-1/2 cups CO-OP Fancy Flour
3/4 tsp. CO-OP Salt
1/2 tsp. CO-OP Soda
2 tsp. CO-OP Baking Powder
2 squares CO-OP Chocolate
1/2 cup nuts
Cream fat [i.e., shortening] thoroughly, add sugar [I used dark brown sugar] gradually, beating thoroughly. Add beaten egg, then melted chocolate. Sift flour, salt, soda, and baking powder. Add alternately with the milk [I substituted buttermilk for the sour milk]. Add chopped nuts [I omitted the nuts]. Drop on greased cookie sheet about one inch apart. Bake in a moderate oven [350F] about 15 minutes.
The dough came out very light and almost fluffy – I was suspicious of it, fearing that it would spread too much as the cookies baked. It did come off my cookie scoop without trouble, however, and spread normally into tasty results. I think I’ll try this again with light brown sugar; the dark brown gave the cookies more of a molasses cookie flavor than I was looking for. They also don’t keep all that well – a few days, at most, even in airtight storage, and then they get too crispy for my taste.
Unfortunately, the sugar cookie dough is still sitting in the fridge – probably hopelessly dried out, but I may have a chance to work with it today.