| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Chicago |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Squares; (4 oz.) semi-sweet chocolate |
| 1/2 |
c |
Shortening |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 2 |
ts |
Vanilla |
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
|
|
Confectioner's sugar |
INSTRUCTIONS
Preheat oven to 325 F.
Melt chocolate and shortening in the top of a double boiler (or in a mixing
bowl set in a pan of very warm water).
Add the sugar. Add the eggs one at a time, beating well after each one. Add
the vanilla.
Mix the flour, baking powder, and salt. Add the dry ingredients to the wet
ingredients and stir to thoroughly incorporate.
Chill dough. Roll into small balls, and roll the balls in confectioner's
sugar. Place them on a lightly greased cookie sheet and bake 10-12 minutes.
Do not overbake.
As they bake, the cookies will spread slightly and the tops will crack.
Source: Clipped from the Chicago Daily News years ago.
Posted to MM-Recipes Digest V4 #323 by Marilyn Olander
<molander@pop.primenet.com> on Dec 12, 1997
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”