Sift together in bowl and reserve:
1/4 cup unsifted all-purpose flour
1/8 teaspoon salt

Over hot water melt:
1 ounce unsweetened chocolate
1/4 cup butter or margarine

Remove from heat and stir in:
1/2 cup sugar
1 unbeaten egg
1/4 teaspoon vanilla extract
Flour Mixure

Spread batter thinly in 2 greased pans (8 x 8 x 2 inches) Sprinkle tops with 1/3 cup finely chopped filberts or walnuts. Bake in preheated oven 400° for 10 to 12 minutes. Do not overbake. Cool slightly. Cut each pan into 16 squares. When cold, remove to wire rack. Store cookies airtight. Good keepers, not good shippers.

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