Black Forest Cocoa Crinkles

In a heavy small saucepan cook and stir 4 ounces unsweetened chocolate and 1/2 cup shortening over low heat until melted. Remove from heat; cool for 15 minutes. In a large bowl combine 3 lightly beaten eggs, 2 cups granulated sugar, 2 teaspoons baking powder, 2 teaspoons vanilla, and 1/4 teaspoon salt. Add chocolate mixture. Gradually add 2 cups all-purpose flour, stirring until thoroughly combined. Cover; chill about 2 hours or until dough is easy to handle. Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Place 2/3 cup powdered sugar in a shallow bowl. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat generously. Place 2 inches apart on prepared cookie sheets. Bake about 10 minutes or just until edges are set. Transfer to wire racks; cool. Makes about 60 cookies.Nutrition analysis per serving: 74 calories, 1 g protein, 12 g carbohydrate, 3 g total fat (1 g saturated fat), 9 mg cholesterol, 0 g fiber, 8 g total sugar, 0% Vitamin A, 0% Vitamin C, 22 mg sodium, 1% calcium, 3% iron

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.