In a medium bowl, combine the butter, sugar and cocoa – I often use an electric hand mixer to get the mixture really smooth.  Add the eggs, again using the mixer to make sure it’s well-combined, if you wish!  Add the flour and stir by hand, add the nuts, if using, mixing until just combined.

Drop by teaspoons into well-buttered mini muffin tins – I find that this recipe makes 36.  Cook at 350 for about 12 minutes – do not over bake!  Leave them in the pans on a rack to cool completely before taking the time to slide a sharp knife around the edges and doing your best to remove them.

They look lovely dusted with icing sugar, but really, they are good with anything!