Hungarian Chocolate Cookies

To make the cookie, in a mixer cream the butter and sugar. Add the egg and mix well. Sift the flour and baking soda. Add the flour mixture alternately with the milk to the creamed mixture. Once thoroughly mixed add the chocolate in dribbles. Mix in the pecans and dates. Drop small tablespoons of batter on un-greased cookie sheets. They will spread slightly. Bake at 350 degrees until bottoms are slightly browned. Cool slightly on cookie sheets and frost. To make frosting, use a double boiler to melt the chocolate and butter. Add the cream and the egg over hot, but not boiling water. Add the confectioners' sugar very slowly, stirring briskly. You don't want any lumps! Keep stirring and be slow about adding the sugar. Dip the top of each cookie in the hot frosting and dry on wax paper lined cookie sheets. If the frosting gets too thick, add a little more cream to thin.