Chocolate Crinkle Cookies

Skill Level: Easy
Makes: 4 dozen

1/2 cup vegetable shortening
4 oz. unsweetened baking chocolate
2 cups granulated sugar
2 tsp. vanilla
4 large eggs
2 tsp. baking powder
2 cups all-purpose flour
1/8 tsp. salt
1/2 cup chopped nuts (optional)
confectioner’s sugar

Heat oven to 350ºF.

In a microwave or in a saucepan set over low heat, melt together the shortening and chocolate. Transfer the melted chocolate to a large mixing bowl, and beat in the sugar and vanilla. Add the eggs, one at a time, beating well after each addition.

In a separate bowl, sift together the baking powder, flour and salt. Add the nuts, then add the dry ingredients to the wet ingredients, mix well. Cover the bowl and refrigerate the dough for several hours.

Remove the dough from the fridge and shape it into walnut-sized balls. Roll the balls well in confectioner’s sugar and place them on a lightly greased cookie sheet, leaving about 1 1/2-inches between each cookie; they’ll spread.

Bake the cookies for 12 to 15 minutes.

Note: For quick and easy coating of the cookies with confectioner’s sugar, put the sugar in a bag and add 4 or 5 balls of dough at a time. Gather the bag together at the top to trap the air inside and shake gently.