Cocoa Chocolate Crinkles

Ingredients:

1/2 cup shortening 1-2/3 cups sugar 2 tsp. vanilla 2 eggs 6 tbsp. cocoa 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/3 cup milk 1/2 cup nuts Powdered sugar

Directions:

Cream shortening and sugar. Add vanilla and well beaten eggs. Sift together cocoa, flour, baking powder, and salt. Add to creamed mixture alternately with milk, blending well after each addition. Stir in nuts and chill dough at least 3 hours. Shape chilled dough into small balls. Roll each in powdered sugar. Place on cookie sheet about 2-inches apart. Bake in a 350°F oven 10-12 minutes. By Rachel Crawford

Thumbprint Cookies (adapted from Joy of Cooking)

Thumbprint Cookies (adapted from Joy of Cooking)

Makes 2 to 3 dozen

Cream together:
1/2 cup white sugar
1/2 cup butter
1 tsp vanilla
2 eggs

Beat in:
2 tsp baking powder
1/2 tsp salt
2 to 21/2 cups flour

At this point, you can chill the dough for later use.

Roll the dough into 1-inch balls. You may 1) roll in sugar or 2) roll in slightly beaten egg white and then finely chopped nuts.

Place on greased AND floured cookie sheet.
Bake at 350

After 5 minutes, remove pan, depress the center of each cookie with your thumb or a thimble.
Return to oven for another 5 to 6 minutes.

Immediately remove from pan to cool. At this point you can quickly "reshape" center holes as needed.
When cool, fill pits with jam/jelly of your choice.

These store well in sealed containers. If you plan to store a while, add jam/jelly just before serving.
Rosalia McKean