Chocolate Crinkle Cookies

These are my father’s favorite cookies. I got the recipe, and this idea, from the cookbook my grandmother, Blanche Turner-Hext, put together in 1986. They are a must-have around the holidays.

  • 1⁄2 cup shortening
  • 1 2⁄3 cup sugar
  • 2 teaspoons vanilla
  • 1⁄3 cup milk
  • 1⁄2 cup chopped pecans
  • 2 eggs
  • 2 1 oz. sqs. unsweetened chocolate, melted
  • 2 cups (256 g) sifted flour
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon salt

Cream shortening, sugar and vanilla thoroughly. Beat in eggs, then chocolate. Sift dry ingredients together and add alternately with milk. Blend well after each addition. Stir in nuts. Chill 2-3 hours. Form into 1” balls and roll in powdered sugar, coating completely. Place on foil-lined cookie sheet 2 to 3 inches apart. Bake at 350° for 8-10 minutes. Makes about 4 dozen.

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