Two-Tone Jumbles

1/4 cup shortening
1/4 cup butter
1 cup brown sugar -- firmly packed
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 cup chopped walnuts or pecans
2 3/4 cups sifted flour
1/2 teaspoon baking soda
1 teaspoon salt
1 cup dairy sour cream
1 square unsweetened chocolate -- melted

Beat together shortening, butter, brown and white sugars and vanilla until light and fluffy. Beat in eggs to mix well. Stir in 1/2 cup walnuts. Sift together flour, baking soda and salt. Add alternately to creamed mixture with sour cream. Divide dough in half. Add chocolate to one half. Drop chocolate dough from teaspoon 2-in. apart onto lightly greased baking sheet. Drop equal size spoonfuls of plain dough next to and touching chocolate mounds (they will bake together as one). Sprinkle with remaining 1/2 cup nuts, pressing them in lightly. Bake in moderate oven (375') about 12 minutes, until almost no imprint remains after touching center of cookie with finger and until lightly browned. Remove cookies to racks to cool.

Yield: 3 1/2 dozen