Crackle Top Cookies Recipe
Ingredients
| Flour | 1 3/4 Cup (16 tbs) | |
| 2 teaspoons Calumet baking powder | ||
| Cinnamon | 1 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Vegetable shortening | 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 2/3 Cup (16 tbs) | |
| Eggs | 2 | |
| Vanilla | 1 Teaspoon | |
| Unsweetened bakers chocolate square | 2 , cooled | |
| Milk | 1/3 Cup (16 tbs) | |
| 2/3 cup chopped nuts Confectioners sugar | ||
Directions
Mix flour, baking powder, cinnamon and salt.
Cream shortening.
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.
Cream shortening.
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.
Chef
