Chocolate Crinkle Cookies

(from the Better Homes and Gardens New Cook Book , 1962 edition) Makes about 4 dozen.

1/2 cup shortening
1 2/3 cups sugar
2 teas vanilla
2 eggs
2 squares melted baking chocolate
2 cups flour
2 teas baking powder
1/3 cup milk
confectioner’s sugar for rolling

Cream together the sugars, shortening and vanilla.
Add the eggs and beat in well.
Beat in the melted chocolate.
Sift together dry ingredients and blend into creamed mixture alternately with milk.

Chill 3-4 hours.
Form into 1″ balls and roll in confectioner’s sugar.
Place on greased cookie sheet 2″ apart. Bake at 350 degrees about 15 minutes.


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