Mix together flour, baking powder and salt. In a large bowl, beat butter
and sugar with electric mixer until fluffy. Beat in eggs until mixture is
pale yellow, then vanilla and chocolate until blended. Gradually add flour
mixture, mixing just to blend. Refrigerate dough 1 hour. Heat oven to to
350F. Lightly grease cookie sheets. Shape heaping teaspoonsful dough into 1
1/4-inch balls. Roll in powdered sugar. Place 1 1/2 inches apart on
prepared cookie sheets. Bake about 12 minutes until tops are puiffed and
cracked. (Do not overbake. Cookies are soft when hot abd firm and chewy
when cool.) Remove to rack to cool. Store tightly covered up to 3 weeks
with waxed paper between layers. If you like, dip tops in powdered sugar
before serving.
Per serving: 61 Calories; 3g Fat (44% calories from fat); 1g Protein; 9g
Carbohydrate; 15mg Cholesterol; 45mg Sodium
Recipe by: Akron Beacon Journal September 1977
From The Chocolate Archives, Dec 1997, http://www.choco.com
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