Crackle Top Cookies
|Flour||1 3⁄4 Cup (28 tbs)|
|Calumet baking powder||2 Teaspoon|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 2⁄3 Cup (26.67 tbs)|
|Unsweetened bakers chocolate square||2 Ounce, melted and cooled (2 Pieces, 1 Ounce Each)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped nuts||2⁄3 Cup (10.67 tbs)|
|Confectioners sugar||1 Tablespoon|
Mix flour, baking powder, cinnamon and salt.
Gradually beat in brown sugar and continue beating until light and fluffy.
Beat in eggs and vanilla; stir in chocolate.
Alternately add flour mixture and milk, beating after each addition until smooth.
Stir in nuts.
Chill until firm, 2 to 3 hours.
Shape into 1-inch balls, roll in confectioners sugar and set on greased baking sheets.
Bake at 350° for 20 minutes.
Cool on racks.