BUTTERMILK CHOCOLATE DROPS

1 cup packed light brown sugar
1/2 cup shortening
4 squares (1 oz each) unsweetened chocolate, melted
1 egg*
1 tsp vanilla extract
1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (optional)
1/2 cup buttermilk

Preheat oven to 350 degrees F. Grease cookie sheets lightly or use nonstick cookie sheets.

In a mixer bowl, cream brown sugar and shortening until light and fluffy. Add chocolate, egg and vanilla; mix well.

In a small bowl, combine flour, baking powder, baking soda and salt; mix lightly. To the creamed mixture add the dry ingredients alternately with buttermilk, mixing well after each addition. Drop dough by teaspoonfuls onto the prepared cookie sheets.

Bake for 12 to 15 minutes, or until brown.

*To reduce fat and cholesterol, use an egg substitute with less than 2 grams of fat per serving.

Makes 5 dozen cookies
Source: The Good Book of Nutrition by the American Cancer Society