-melt/cool Recipe by: Gold Medal, The Best of Holiday Baking Heat 6 ounces chocolate in a heavy 2 litre saucepan over low heat, stirring constantly, until melted; remove from the heat. Stir in 2 tablespoons margarine, the half and half and half cup powdered sugar. Shape the mixture into 3 cm balls. Place on an ungreased cookie sheet; freeze, uncovered, for about 30 minutes, or until set. Preheat oven to 350 degrees. Mix half cup margarine, 0.75 cup powdered sugar, the vanilla extract and 1 ounce melted chocolate. Work in the flour and salt until the dough holds together. If the dough is dry, mix in 1 or 2 tablespoons milk. Mold portions of dough around the frozen chocolate balss to form 4 cm balls. Place about 3 cm apart on ungreased cookie sheets. Bake for dozen to 15 minutes, or until set but not brown. Remove from the cookie sheets; cool completely on wire racks. For the icing, mix the powdered sugar, milk and chocolate until smooth. Dip the tops of the cookies into the icing. If desired, sprinkle with finely chopped nuts or chocolate shot, or drizzle with melted chocolate or vanilla-flavored candy coating. Penny Halsey (ATBN65B). Variations. Coconut Truffle Cookies: Stir in 3 tablespoons flaked coconut with the half and half. Nut Truffle Cookies: Stir in 3 tablespoons finely chopped almonds, cashews or hazelnuts with the half and half. Nutrition Analysis: 180 calories, 2g protein, 20g carbohydrate, 10g fat, 0mg cholesterol, 70mg sodium. ----