Ingredients
Directions
*if using self-rising flour omit baking soda and salt. Decrease flour to 2⅓ cups.
Mix sugar, shortening, margarine, eggs and vanilla.
Stir in flour, baking soda and salt.
Divide dough into 4 equal parts. Cover and refrigerate 2 hours.
Place chocolate chips and walnuts in blender or food processor.
Cover and blend, or process, about 30 seconds, or until mixture begins to hold together.
Heat oven to 400℉ (200℃).
Roll one part of dough into rectangle, 12 X 8 inches, on lightly floured surface.
Cut dough into 12 rectangles, each 3 X 2 inches.
Place 1 teaspoon packed chocolate mixture on one end of each rectangle.
Using metal spatula or knife dipped into flour, carefully fold dough over filling.
Pinch edges to seal. Press edges with fork dipped into flour.
Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are light brown.
Brush warm cookies with honey.
Sprinkle with finely chopped nuts.
Remove to rack to cool. Repeat with remaining dough.
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