plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 cup butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
4 squares (1 oz each)
unsweetened chocolate, melted
1/2 cup confectioners' sugar
oven to 350 degrees.
Mix flour, baking powder and salt. In a large bowl
beat butter and granulated sugar with an electric mixer until fluffy.
in eggs until mixture is pale yellow, then vanilla and chocolate until blended.
Gradually add flour mixture, mixing just to blend. Refrigerate dough about
Lightly grease cookie sheets. Shape heaping teaspoon full of dough
into 1 1/4-inch balls, or spoon mixture in a pastry bag without a tube, and
pipe onto a baking sheet.
Chill cookies for ease of handling. Roll in
confectioners' sugar. Place 1 1/2 inches apart on prepared cookie sheets. Bake
about 12 minutes until tops are puffed and crackled.
( do not overbake.
Cookies are soft when hot but firm and chewy when cool. )
Remove to rack to
cool. Store tightly covered up to 3 weeks with wax paper between layers.
you like, dip tops in confectioners' sugar before serving.