Ingredients

1/2 cup milk
5 sticks butter or margarine
1 small package Jello instant chocolate pudding (can use fudge pudding)
1 cup dry cocoa
7 eggs
1 can crushed pineapple, well drained
8 cups flour
1-2 cups walnut nuggets
2 cups sugar
8 tsp baking powder

Directions

The butter should be soft and at room temperature. Sift together the cocoa, flour, baking powder and dry pudding. Cut the butter into the flour mixture as you would for pie dough making sure that all the flour mixture becomes “wet” with the butter. It will change color. Whip together the eggs and sugar until well creamed. Add the milk, pineapple and walnuts and mix well. Stir the eggs into the flour mixture until all is wet. The dough should be a little stiff but not dry. If it is dry, add a little bit of pineapple juice, up to 1/4 cup.

Make cookies by placing a heaping teaspoonful of the dough on the cookie sheet. I have old cookie sheets and can get 4 cookies across and 6 rows down to make 24 cookies per sheet. Bake at 350 degrees for 12 minutes or until dry on top and very lightly browned on the bottom. Let cool and then ice with your favorite icing or use the recipe below.

4 cups powdered sugar
1/2 Hershey’s chocolate milk mix
1/4 cup Hershey’s chocolate syrup
1/4-1/2 cup milk
1 tsp vanilla extract
1/3 cup melted butter or margarine

Mix together the sugar and the chocolate milk mix. Add the butter, vanilla, and syrup and 1/2 of the milk. Mix together and remove any lumps. Add more milk if the icing seems stiff. This icing should have the consistency of a soft cake icing. Spread the icing over the top of the cookie and top with more walnut nuggets or
nonpareils.