Chocolate Krinkle Cookies

• 2-3/4 cups all-purpose flour
• 3/4 tsp. salt
• 2-3/4 tsp. baking powder
• 1-1/8 cups shortening or butter
• 2-3/4 cups sugar
• 1 cup cocoa powder
• 6 eggs
• 1 T. vanilla extract
• 1 cup powdered sugar

Sift together the flour, salt, and baking powder and set aside. In a separate bowl, cream together the shortening, sugar and cocoa for about 4 minutes or until light and fluffy.

Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until well blended. Gradually add the flour mixture to the creamed mixture and mix only until combined.

Chill in the refrigerator for at least 2 hours.

Preheat oven to 350 degrees. Drop the dough by the tablespoon into the powdered sugar and roll until well coated. Place on greased cookie sheets and bake at 350 degrees for about 10 minutes. Do not over bake. Loosen the cookies from the pan while still warm.

10 minutes prep time; 10 minutes baking time; yields about 4 dozen cookies