Italian Chocolate Cookies

1/2 lb butter (1 cup)
3/4 lb vegetable shortening (such as Crisco)
2 1/4 cups sugar
6 eggs, unbeaten
2 cups milk
14 cups flour
3 tablespoons baking powder
1 tablespoon vanilla
1 pinch salt
1/2 lb cocoa (small can)
1 package nuts, chopped

Frosting:
2 egg whites
1 cup confectioners' sugar
1/4 cup lemon juice

Cream butter, then cream shortening.
Add sugar and mix.
Add remaining ingredients and mix well until smooth consistency.
Roll a golf-ball size amount of batter into a ball.
Place on greased cookie sheet. Bake at 325 degrees about 25 minutes.
Keep checking to see if they are not too doughy, or too done.
Frost with white frosting.
Italian White Frosting: Beat egg whites until stiff.
Add sugar and juice. Stir until completely mixed.
Dip chocolate cookies into frosting mixture upside down, holding onto bottom.
Place on waxed paper until frosting dries.
When dried, put into covered containers.
Makes enough frosting for approximately 10 dozen cookies.